Chile adds a nice kick to broccoli rabe, the leafy, slightly bitter cousin to broccoli proper. The bit of lemon zest and/or juice added at the end give it yet another lift.
Yield: Makes 4 Servings
Ingredients:
- 1 bunch (about 1 1/2 lb.) broccoli rabe
- 2 Tbsp. olive oil
- 1 clove garlic, thinly sliced or finely chopped
- 1 small hot red or green chile, minced or 1/4 tsp. red chile flakes
- 1/2 tsp. sea salt
- 1 Tbsp. lemon juice (optional)
- 1/2 tsp. freshly grated lemon zest (optional)
Preparation:
- Trim broccoli rabe. If stalks are big, divide them lengthwise into manageable pieces. If you like, you can cut the broccoli rabe into bite-size pieces — I like to leave it in bigger pieces because it looks so pretty.
- Heat a large frying pan or saute pan over medium high heat. Add oil and swirl. Toss in garlic and chile and let it sizzle. Add broccoli rabe, sprinkle with salt, and stir to coat with oil. Cook, stirring frequently, until broccoli rabe is tender and starting to brown, about 8 minutes.
- Transfer broccoli rabe to a serving platter. Sprinkle with lemon juice and/or lemon zest, if you like. Serve hot or warm.
