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.
I did not like this recipe. Maybe it was the way I zested the lemon, but I can't see how cutting up the rind in thin slices versus using the proper zester would make that much of a difference. The flavors just didn't pop together somehow, even though the recipe reads as though it would. *Maybe* I'll try this again... my broccolini did get a little overcooked, so that I'm sure contributed to the poor taste.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!