We all quizzed her like crazy: Was this a dish her grandmother had made, too? (Yes!) Was it a weeknight dish? (Yes!) Did her mom make it for holidays? (Yes!) We were so intrigued that something bitter, tart, and garlicky would be considered comfort food—the rest of us had been thinking about creamy, toasty, cheese-y things! She told us how to make this broccoli rabe dish, convincing us that a mildly bitter green cooked in a skillet with hot oil would be something that we, too, would love. So I went home and made the dish, and I’ve been making it ever since.
What Is Broccoli Rabe?
Broccoli rabe (also known as broccoli de rape and rapini) looks similar to the broccoli we all know, but it has pencil-thin stalks, lots of leaves, and tiny florets. This green vegetable has an assertive bitter flavor when raw, but a quick blanch in boiling water helps tame the flavor, leaving just a hint. For this recipe, cut the thicker stalks in half lengthwise and then cut them into shorter lengths to help them blanch more quickly and make them easier to eat.
Cooking With Broccoli Rabe
To serve this broccoli rabe, I like to sauté lemon slices in olive oil to tenderize them—they soak up all the oil in the pan and taste delicious. Then I add canned white beans, sliced garlic, and crushed red pepper. (Want to make your beans from scratch? Here’s how to make them on the stovetop or in a pressure cooker!) Finally, I return the blanched rabe to the pan and let everything cook for a few minutes to bring the flavors all together. As delicious as this recipe is, broccoli rabe never really became one of my own comfort foods—I didn’t grow up on it like my friend did. However, this recipe with lemons and beans has become a go-to side dish. I make it whenever I want an interesting green to serve with something simple like pork chops or roast chicken.
Other Side Dishes You Might Like
Sautéed Zucchini with Dill Roasted Broccolini with Creamy Mustard Sauce Sautéed Greens with Pine Nuts and Raisins Easy Sautéed Spinach Stir-Fried Green Beans with Ginger and Onions
Drain and rinse with very cold water until the broccoli is no longer warm. Pat dry with paper towels. Taste for seasoning and add more salt, if you like. Serve with lemon and red pepper.
