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.
Servings 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 omit to keep this vegan or sub with vegan cheese
- zest of one lemon
- 1/4 cup golden raisins
Rinse the broccoli rabe and trim any tough stems.
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.
Using tongs, remove the broccoli rabe and set on a baking sheet lined with a clean dish towel.
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.
Move the broccoli rabe to a serving platter. Top with some shaved Parmesan, lemon zest and golden raisins. Serve warm.