How To Make Sauteed Broccoli Rabe? Side-Dish, Delicious

• Food: Sauteed Broccoli Rabe

• Writer: Alice

• Content-Type: Food Blog

An easy-to-make, sophisticated supper side dish is this sauteed broccoli rabe recipe.

The fragile, bitter greens are brightened by garlic, red pepper flakes, and lemon juice. Undoubtedly one of my favorite green vegetables is this sauteed broccoli rabe.

Contrary to its name, it is more closely related to turnips than broccoli, and as a result, it has a distinctly bitter, peppery flavor.

To make things right, try this recipe for sauteed broccoli rabe. A colorful, nutrient-rich side dish that you can throw together any night of the week, it is really easy to make.

I encourage you to try cooking broccoli rabe if you’ve never done so. The fragile, bitter greens are brightened with red pepper flakes, garlic, and lots of lemon juice. You’ll make this recipe repeatedly because it’s simple and lovely.

COOKING BROCCOLI SAUTEED RABE

I like the majority of the vegetables I cook to have a good al dente bite. Sorry, I can’t eat roasted radishes or mushy green beans. The exception is broccoli rabe, often known as rapini.

To soften its rigid stems and tame its bitter flavor, we’ll cook it in this dish well past the point of al dente. We want it well-done, but we don’t want it to be mush. There is a good reason why raw rapini recipes are hard to find.

Therefore, my technique for cooking broccoli rabe consists of two steps: blanching and sautéing. Blanching takes an extra step, but because it immediately softens the heavy stems, you’ll end up saving time.

The greens should be cooked for about 2 minutes, until they are bright green and beginning to soften, in a big saucepan of salted water that has been brought to a boil over high heat.

To stop the cooking, place them in a dish of icy water, drain, and pat them dry.

Rapini may be cooked to perfection by sautéing it with olive oil, garlic, and red pepper flakes. After blanching the greens, they only require another three to five minutes of cooking time.

IDEAS FOR SERVING BROCCOLI SAUTEED RABE

My favorite side dish is usually sautéed broccoli rabe with a generous touch of lemon. It complements a variety of Italian recipes well. Serve it alongside handmade pizza, creamy polenta, or any of the following pasta dishes:

• Spaghetti Aglio E Olio
• Sun-Dried Tomato Pasta with Kale
• Fettuccine Alfredo
• Tagliatelle with Asparagus and Peas\
• Easy Baked Ziti

Additionally, a nice complement to pasta dishes is sautéed broccoli rabe! I adore its somewhat bitter taste in this substantial winter pasta dish made with orecchiette, Parmesan cheese, and vegan sausage.

BROCCOLI SAUTEED RABE

A straightforward, elegant supper side dish is this recipe for sautéed broccoli rabe. I enjoy pairing it with Italian foods like pasta or polenta.

INGREDIENTS

• 1 bunch of broccoli rabe
• 1 tablespoon extra virgin olive oil, more for drizzling
• 2 garlic cloves, sliced
• 1/4 teaspoon red pepper flakes
• Sea salt and freshly ground black pepper
• Lemon wedge, for squeezing

INSTRUCTIONS

1. Trim the broccoli rabe’s ends by 12 inches. Prepare a sizable pot of salted, boiling water as well as a sizable dish of ice water. Place the broccoli rabe in the boiling water and blanch for two minutes. Take out and chill for around 15 seconds in the ice water. Drain and dry on paper towels. (If used in this pasta dish, skip this step and proceed with those directions.)
2. Over medium heat, warm the oil in a large skillet. 30 seconds later, add the red pepper flakes after stirring in the garlic. Add the broccoli rabe and cook it for 3 to 5 minutes, paying close attention to the stems, while gently tossing and shaking the pan to ensure even cooking. Remove from the pan and pour off any extra liquid. Add a squeeze of lemon to the side dish and season with salt & pepper to suit.