Forget frozen veggies! This broccoli rabe recipe is tossed with grated lemon rind, olive oil and spices for an easy and fresh side dish that is ready in 15 minutes.
4 quarts hot water
1 1/2 pounds broccoli rabe (rapini)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 tablespoon olive oil
2 teaspoons grated lemon rind
How to Make It
Bring 4 quarts hot water to a boil in a large, covered Dutch oven. Trim coarse ends from broccoli rabe. Combine garlic powder, salt, and red pepper; set aside.
Place broccoli rabe in boiling water; cook, uncovered, 5 to 6 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Stir in garlic powder mixture. Add broccoli rabe, tossing to coat. Cook, turning every 1 to 2 minutes, until thoroughly heated. Sprinkle with lemon rind; toss well. Serve immediately.