Finishing salt, quality oil, and heat subdue broccoli rabe's bitter edge. Serve with pork chops and potatoes.
1 bunch broccoli rabe (rapini), trimmed and cut into 2-inch pieces (about 6 cups)
4 teaspoons extra-virgin olive oil, divided
3 garlic cloves, sliced
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper
1/4 teaspoon fleur de sel
How to Make It
Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add broccoli rabe, juice, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat. Drizzle with remaining 2 teaspoons oil, and sprinkle with fleur de sel.
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