Broccoli Rabe: Don’t let it scare you! It's not only a cool-sounding side dish at your favorite restaurant. It's a perfectly easy dish for you to prepare at home!
Sauteed broccoli rabe with olive oil and toasted pine nuts (modified from the book “The Vegan Table” by Colleen Patrick-Goudreau
2 T pine nuts
2 pounds broccoli rabe, thick stems trimmed 1 inch from the bottom
2 T olive oil
2 garlic cloves, minced
1 tsp. crushed red pepper flakes (to give it a KICK! optional)
salt, to taste
juice from ½ lemon, lime or orange (use the fresh stuff!)
Toast pine nuts in a dry skillet over medium heat until golden grown, tossing occasionally. Remove from heat.
Meanwhile, add about 2 inches of water to a medium sauce pan. Bring it to a boil. Place the washed broccoli rabe in a colander and place it over the steaming water. Rest a large lid ove the whole thing to let the rabe steam for about 3 minutes. Then, immediately plunge the greens into a bowl of ice water. Let it rest in the ice water for about 2 minutes, then drain (don’t skip this step! It keeps the rabe nice and bright green!)
In a large skillet over medium heat, warm your oil. Add garlic and sauté until golden, about 2 minutes. Add drained rabe, pepper flakes, and a pinch of salt. Saute about 5 minutes, until it’s tender, but still a little firm. Before serving, sprinkle with nuts and squeeze on the lemon juice.