Xanthan Gum Free Classic Broccoli Rabe
Broccoli rabe has a pleasantly bitter, peppery bite that pairs beautifully with garlic and a little heat, and this straightforward preparation lets all of that character shine. The technique here is simple but smart — a quick blanch tames the bitterness and locks in that vivid green color before the real flavor-building happens in the skillet. Golden garlic, red pepper flakes, and good olive oil come together in just a few minutes to create something that tastes far more impressive than the ingredient list suggests. Because every component is a whole, single-ingredient food, there are no hidden additives or stabilizers to worry about — just clean, honest cooking. A squeeze of lemon at the end brightens everything and makes it feel almost restaurant-worthy. Serve it alongside pasta, grilled proteins, or crusty bread to soak up every last drop of that garlicky 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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