Spicy Italian Broccoli Rabe
If you’re looking for a way to literally spice up plain old broccoli rabe, look no further. This recipe turns steamed greens into Spicy Italian Broccoli Rabe. Now I realize in this video I also make potatoes and steak. The potatoes were obviously amazing but pretty easy and really similar to my other potato recipes. The steak was okay but it’s pretty clear I have no idea what I’m doing when it comes to cooking skirt steak. Consult the experts if you want to learn how to do that properly because I have no clue.
The broccoli rabe however, now that’s a great recipe. I’ve done this with regular broccoli as well so if you’re scared of broccoli rabe you can test this same process out with the classic stalks. My husband actually introduced me to this way of preparing broccoli. I have since refined the process. When he first showed me, he literally put the entire broccoli. Head, stalk and stem, into a huge pot of boiling water; he left that to boil for way too long until the flowers were mush but the stalk wasn’t even cooked. Sounds tasty right? Well once he added the olive oil chili mix to the mush it tasted amazing.
So I figured I would up his recipe and turn it into something a bit more… edible. The ‘dressing’ is just too good not to lick the plate clean. Now I steam the broccoli rabe or broccoli after I’ve cut the pieces into about the same sizes so they cook at the same time, then I toss them in the dressing. Works like a charm. I’ve often been known to eat a whole plate of broccoli rabe or broccoli this way as my entire meal. It’s really that good. If you like this broccoli rabe recipe as much as I do, be sure to let me know in the comments below. If you get a chance to try this on a different vegetable please let me know, I’d love to experiment with it all over the place.
- 1 bunch of broccoli rabe
- 3 tbsp olive oil
- 3 cloves of garlic, crushed
- 1 tsp red pepper flakes (or to taste)
- ¼ tsp salt (or to taste)
- ¼ tsp pepper (or to taste)
- Juice of half a lemon
- Bring one inch of water to boil under a steamer tray.
- Add the broccoli rabe once the water it boiling so you can time the cooking property; steam, covered for 5-7 minutes until al dente.
- Meanwhile, combine all other ingredients in a frying pan over medium heat, stirring frequently to
- ensure the garlic doesn’t burn but becomes toasted and fragrant.
- Drain the cooked broccoli rabe before transferring directly to the oil mixture. Saute for 2-3 minutes until everything is coated. Serve immediately or store in an airtight container in the fridge for up to a week.