Pork Free Classic Broccoli Rabe
Broccoli rabe has a pleasantly bitter, peppery bite that transforms into something deeply savory and satisfying when it hits a pan of garlicky olive oil. The two-step method here — a quick blanch followed by a sauté — is the secret to getting stems that are fully tender without turning the leaves to mush. Golden garlic and a hit of red pepper flakes build a bold, fragrant base that coats every stem and floret, while a squeeze of fresh lemon at the end cuts right through the richness. This is the kind of simple vegetable side that makes people go back for seconds before the main course even lands on the table. It comes together with nothing but pantry staples and fresh produce, so there's no label-reading required and no hidden ingredients to worry about. Serve it straight from the pan while it's hot and glossy — it's stunning alongside pasta, roasted chicken, or crusty bread for soaking up every last drop of that infused oil.
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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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