This recipe was adapted from a Rachel Ray version. I really like to use this as a bed for baked fish.
Broccoli Rabe with Garlic and Lemon
- 1 1/2 lb broccoli rabe, stems trimmed an inch
- kosher salt
- 1/2 t crushed red pepper flakes
- 3 cloves garlic, chopped
- 2 T extra-virgin olive oil
- pinch nutmeg
- 1/2 lemon, zested and juiced
Bring 1-inch of water to a boil in a deep skillet. Salt the water liberally. Add rabe, season with salt, and cover pan. Reduce heat to simmer and cook 5-10 min (I cook 7 min – it’s enough to take the bitterness out, but I like to leave some texture to the rabe). Drain rabe.
Return pan to heat and saute garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add rabe and nutmeg and toss. Cook ~2 min and remove from heat. Squeeze the lemon juice over the pan and sprinkle in zest. Serves 4.