Broccoli Rabe (Rapini) with Garlic Parmesan and Lemon
Following this method and pairing the broccoli rabe with these ingredients, yields a less bitter and really delicious side-dish.
Serves: 4 to 6
  • 1 bunch broccoli rabe (rapini)
  • 2 teaspoons fine kosher salt
  • 3 tablespoons olive oil
  • 2 cloves garlic, smashed
  • additional salt and pepper, to taste
  • 3 to 4 ounces freshly shaved Parmesan
  • zest of one lemon
  • ¼ cup golden raisins
  1. Rinse the broccoli rabe and trim any tough stems.
  2. Bring a large pot of water to a boil over high heat. Add the salt and the trimmed broccoli rabe. Return to a boil and simmer for 3 to 5 minutes, or up to 6 or 7 minutes if your broccoli rabe is mature.
  3. Using tongs, remove the broccoli rabe and set on a baking sheet lined with a clean dish towel.
  4. Over medium-high heat add the olive oil to a sauté pan with the smashed garlic cloves. Cook the garlic for about 2 minutes, then remove them. Add the broccoli rabe and sauté for just a minute or two. Season with a bit more salt and some pepper.
  5. Move the broccoli rabe to a serving platter. Top with some shaved Parmesan, lemon zest and golden raisins. Serve warm.
Recipe by Taste Love and Nourish at