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This sautéed broccoli rabe recipe is an easy, elegant dinner aspect dish. Garlic, crimson pepper flakes, and lemon juice brighten the tender bitter greens.
Broccoli rabe must be one in every of my favourite inexperienced greens. Regardless of its title, it’s really extra intently associated to turnips than to broccoli, and it has a particular bitter, peppery taste to indicate for it. I featured it within the Sides part of my newest cookbook, Love & Lemons Each Day, however I just lately realized that there aren’t any broccoli rabe recipes on the weblog. How on earth did that occur?
This sautéed broccoli rabe recipe is right here to set issues proper. It’s tremendous easy – a vibrant, nutrient-packed aspect dish that you would be able to toss collectively on any evening of the week. Should you’ve by no means cooked broccoli rabe earlier than, I hope you strive it! Pink pepper flakes, garlic, and an enormous squeeze of lemon juice brighten the tender bitter greens. Simple and stylish, it’s a recipe you’ll make time and time once more.
Learn how to Prepare dinner Broccoli Rabe
After I cook dinner most greens, I would like them to have a pleasant al dente chunk. Sorry, no mushy inexperienced beans or roasted radishes for me! However broccoli rabe (additionally known as rapini) is an exception. On this recipe, we’ll cook dinner it properly previous al dente to melt its robust stems and mellow its bitter taste. We don’t need it to be mush, however we do need it to be well-done. Uncooked rapini recipes are laborious to come back by for a cause.
Consequently, there are two components to my technique for the way to cook dinner broccoli rabe: blanching and sautéing. Positive, blanching is an additional step, nevertheless it really saves you time in the long term, because it rapidly softens the thick stems.
Convey a big pot of salted water to a boil over excessive warmth, drop within the greens, and cook dinner for about 2 minutes, till they’re vivid inexperienced and beginning to soften. Switch them to a bowl of ice water to cease the cooking course of, drain, and pat them dry.
End cooking the rapini by sautéing it with olive oil, garlic, and crimson pepper flakes till it’s fully tender. This step must be fast – after you blanch the greens, they simply want 3-5 extra minutes on the range.
Discover the whole recipe with measurements under.
Broccoli Rabe Serving Recommendations
Most frequently, I take pleasure in sautéed broccoli rabe as a aspect dish, brightened up with an enormous squeeze of lemon. It pairs properly with all types of Italian dishes. Serve it subsequent to creamy polenta, a selfmade pizza, or any of those pasta recipes:
Sautéed broccoli rabe can also be a beautiful addition to pasta recipes! I really like its barely bitter taste on this hearty winter pasta made with plant-based sausage, orecchiette, and Parmesan cheese.
Extra Favourite Vegetable Fundamentals
Should you love this recipe, strive one in every of these veggie aspect dishes subsequent:
Broccoli Rabe
Prep Time: 10 minutes
Prepare dinner Time: 7 minutes
Serves 4
- 1 bunch broccoli rabe
- 1 tablespoon extra-virgin olive oil, extra for drizzling
- 2 garlic cloves, sliced
- ¼ teaspoon crimson pepper flakes
- Sea salt and freshly floor black pepper
- Lemon wedge, for squeezing
Trim ½ inch off the ends of the broccoli rabe. Put together a big pot of salted boiling water and a big bowl of ice water. Drop the broccoli rabe into the boiling water and blanch for two minutes. Take away and immerse within the ice water lengthy sufficient to chill, about 15 seconds. Drain and place on paper towels to dry. (If utilizing on this pasta recipe, cease right here and proceed with that recipe’s directions.)
Warmth the oil in a big skillet over medium warmth. Stir within the garlic and cook dinner for 30 seconds, then stir within the crimson pepper flakes. Add the broccoli rabe and sauté, shaking the pan and gently tossing in order that it cooks evenly, till tender, particularly the stems, for Three to five minutes. Take away from the pan and drain off any extra liquid. Season with salt and pepper to style, and function a aspect dish with a squeeze of lemon.
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