I am a serious broccoli rabe lover. Regardless of how it is prepared–steamed, roasted, or sautéed, I could probably eat it several times a week. 

I decided to research some recipes and come up with one that I thought was delicious and blog-worthy. I think this one is.

There are two important things to remember when making broccoli rabe. The first is to cook it until it is a beautiful bright green color, and the second is to immediately pour it into an ice bath to stop the cooking process. Blanching the broccoli rabe like this takes out the bitter taste sometimes associated with it.

I also prefer to make my own breadcrumbs.  But, if you are short on time, feel free to use the store bought kind, unseasoned.

Of course I added the usual lemon juice and zest. Why not? It’s all good!

The result is a delightful and thoroughly scrumptious dish. It is easy enough to prepare for any weeknight dinner, and delicious enough to serve for company. The toasted breadcrumbs, combined with the lemon, truly bring out the distinctive flavor of the broccoli rabe. It is a “must try” for sure.

This recipe will serve 4-6 people, who may become new broccoli rabe lovers.

Ingredients for Broccoli Rabe

2 tbsp. kosher salt, plus 1 tsp. set aside
1/2 tsp. pepper
1/2 cup extra-virgin olive oil, divided
1 pound of broccoli rabe, trimmed and washed
4 cloves of garlic, chopped
1 cup of breadcrumbs, preferably homemade
1/4 tsp. crushed red pepper flakes
Zest of 1 lemon
Juice of 1/2 lemon

Bring a large pot of water to boil. Toss in 2 tablespoons kosher salt.

Prepare a large bowl with ice and water.

Place broccoli rabe in boiling water for 1-2 minutes, until it turns bright green, take it out and place immediately in ice water.

In a large skillet, put 1/4 cup of olive oil over medium-low heat.

When oil is warm, add the garlic and cook for 1 minute. 

Add the breadcrumbs and red pepper flakes and cook until the breadcrumbs are golden, about 5 minutes.

Remove the breadcrumb mixture from the skillet and set aside. 

Wipe out skillet with a paper towel.

Add remaining 1/4 cup of olive oil to the skillet.

When oil is warm, toss in the broccoli rabe, lemon zest and juice.

When the broccoli rabe is warm, toss in the breadcrumb mixture and heat well, about3-4 minutes.

Transfer broccoli rabe to a serving plate and serve warm.

It’s that simple!