Photo: Randy Mayor; Styling: Leigh Ann Ross
4 servings (serving size: 1/2 cup)

Finishing salt, quality oil, and heat subdue broccoli rabe's bitter edge. Serve with pork chops and potatoes.

How to Make It

Step 1

Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.

Step 2

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.

Chef's Notes

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Ratings & Reviews

Cookingnskiing's Review

February 27, 2014
I haven't made this yet but in reading the recipe, it looks like the garlic will burn. Never cook garlic longer than 30 seconds. When it becomes fragrant, stop the cooking or add your other ingredients. Garlic burns very quickly and becomes bitter. Otherwise, this recipe looks good!

wolfhoundgirl's Review

February 04, 2010