Sautéed Broccoli Rabe with Garlic and Chili

Ingredients

• 1 bunch broccoli rabe
• 4 cloves garlic
• 1 teaspoon chili flakes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon black pepper
• 2 tablespoons parmesan cheese (optional)

Instructions

1. 1

   Begin by rinsing the broccoli rabe under cold water to remove any dirt. Trim the tough ends of the stems, about 1 inch from the bottom.

2. 2

   Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes until bright green and slightly tender.

3. 3

   Using tongs, transfer the blanched broccoli rabe to a bowl of ice water to stop the cooking process. Let it cool for about 2 minutes, then drain and set aside.

4. 4

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.

5. 5

   Add the blanched broccoli rabe to the skillet, along with 1 teaspoon of chili flakes and 1 teaspoon of salt. Sauté for 4-5 minutes, stirring occasionally, until heated through and tender.

6. 6

   Remove the skillet from heat and drizzle with 1 tablespoon of lemon juice. Season with black pepper to taste. If desired, sprinkle with 2 tablespoons of grated Parmesan cheese.

7. 7

   Serve immediately as a side dish or over pasta for a main course.