Paleo Classic Broccoli Rabe
Broccoli rabe has a pleasantly bitter, peppery bite that pairs beautifully with garlic and a hit of heat, making it one of the most satisfying greens you can throw in a skillet. This preparation keeps things clean and simple — just olive oil, fresh garlic, red pepper flakes, and a squeeze of lemon — so every ingredient earns its place on the plate. The quick blanch before the sauté is the real trick here: it tames the bitterness just enough while locking in that vivid green color before the greens hit the hot oil. Patting the rabe dry after blanching means the garlic-infused oil coats every stem and floret instead of steaming everything into mush. Whole-food eaters will appreciate that there's nothing to decode on a label or swap out — this dish is naturally built around vegetables, quality fat, and aromatics. It comes together fast and works as a bold side next to roasted meat or fish, or honestly just on its own with a wedge of lemon squeezed over the top.
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Learn more →Ingredients
4 servings
- 1 bunch (about 1 lb) broccoli rabe, tough stem ends trimmed
- 1 tsp kosher salt, plus more for the blanching water
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ¼ tsp black pepper
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the broccoli rabe and blanch for 2 minutes, until the stems are just barely tender and the leaves are bright green.
- 2
Drain the broccoli rabe in a colander and shake off as much water as possible. Spread it on a clean kitchen towel or paper towels and pat dry — excess moisture will cause the oil to spatter in the next step.
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