Sauteed Broccoli Rabe With Garlic
Provided by: Tyler Florence
- 2 pounds broccoli rabe
- 2 cloves minced garlic
- zest of 1/2 lemon
- kosher salst and freshly ground black pepper
- extra-virgin olive oil
- Take a large pot of salty water and bring it to a boil. Cook broccoli rabe in water for 3-5 minutes until tender and bright green. Drain well in a colander and set aside.
- In a large sauté pan heat a 2-count of extra-virgin olive oil over medium heat. Add the garlic then toss in the broccoli rabe. Season with salt and pepper and cook for 2-3 minutes, gently tossing it in the pan. Finish with the lemon zest and toss to combine. The broccoli rabe should be tender and fragrant with lemon when done. Give it one final taste and season if necessary. Serve immediately.