Pumpkins and apples will be popping up everywhere soon, but when it comes to fall produce, you don’t want to overlook this favorite in-season green. Broccoli rabe (pronounced “rahb”) looks like a leafier version of its popular cruciferous cousin – plain-old broccoli – with smaller, more delicate florets splayed at the top of its stalks. Loaded with antioxidant vitamins and minerals, broccoli rabe has an intense, bitter taste similar to other dark-green leafy veggies, like kale or Swiss chard. But it’s easy to brighten up the flavor with a little lemon, garlic and a quick, softening saute.
Sautéed Broccoli Rabe with Lemon & Garlic
Ingredients
2 bunches of broccoli rabe
3 Tbsp. extra virgin olive oil
1 clove garlic, diced
Freshly ground black pepper, to taste
Juice of ½ lemon
Directions
- In large skillet over medium heat, heat olive oil.
- Slice broccoli rabe stalks; drizzle with lemon juice, pepper and additional olive oil.
- Sauté broccoli rabe until crisp.