If you’ve never enjoyed broccoli rabe, then this Spicy Italian Style Broccoli Rabe may convert you. Blanching the broccoli rabe and then sauteing in a flavorful and spicy oil, removes the bitterness that many find off-putting.
I like to serve this classic Italian side dish with Chicken Vesuvio, a Classic Caprese Salad, and Caramel Macchiato Gelato for a satisfying Italian meal.
Broccoli rabe, also called Rapini in Italian, is a cruciferous vegetable with leaves, buds that resemble little broccoli heads, and stems. All of the plant is edible and it has a distinctive bitter flavor that mellows with cooking.
It is rich in Vitamins A, K, C, and full of minerals like calcium, folate, and Iron. Plus it offers a ton of fiber.
Because of its bitter edge, it pairs well with rich meats, especially pork and sausage.
This is a winter vegetable, so it’s in season from October through February.
Look for dark green stems that are not wrinkled or woody looking. The leaves should be dark green and not withered.
Finally, the buds should be tightly closed and green, with no yellow or brown spots.
Garlicky, Spicy Italian-style broccoli rabe is an easy and delicious way to eat your greens and make a boring weeknight entree something special.
1 pound broccoli rabe, tough, non-leafy stems removed
4 tablespoons olive oil
4 garlic cloves, very finely minced
1 teaspoon red chili flakes
¼ cup pine nuts
2 tablespoons shaved aged provolone cheese
½ teaspoon salt
½ teaspoon pepper
1 lemon, cut in half
Bring a large pot of water to a full rolling boil. Heavily salt the water and add ½ lemon.
Meanwhile, trim the stems from the broccoli rabe and add them to the boiling water.
Cook until they’re tender – about 5-7 minutes.
Drain the broccoli rabe and push on them to remove any excess water.
In a large skillet over medium heat, add the olive oil.
Saute the minced garlic and chili flakes until fragrant – about 2 minutes.
Sprinkle in the pine nuts and toast for about 1 minute.
Add the broccoli rabe and stir to coat with the garlic-chili oil.
Cook, stirring often, for 5 minutes or until tender.
Season with salt and pepper.
Remove from the heat and add the provolone cheese. Toss lightly and spoon the vegetables onto a serving platter.
Squeeze the remaining lemon over the plate of veggies.
Serve hot.
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