Broccoli Rabe with Garlic and Lemon

Broccoli rabe, also known as rapini, is a cruciferous vegetable that's related to turnips and mustard greens. It has a slightly bitter flavor that's balanced by its sweetness, and it's a good source of vitamins A, C, and K. This simple recipe for broccoli rabe with garlic and lemon is a great way to enjoy this healthy vegetable. The garlic and lemon add a bright, flavorful contrast to the bitterness of the broccoli rabe. You can serve this dish as a side dish or as a main course.

Broccoli rabe is a member of the cabbage family, and it's thought to have originated in the Mediterranean region. It was brought to the United States by Italian immigrants in the late 19th century, and it's now grown in many parts of the country. Broccoli rabe is a cool-weather crop, and it's typically harvested in the spring and fall. The leaves of the plant are dark green and have a slightly serrated edge. The florets are small and yellow, and they're located at the top of the plant. Broccoli rabe has a slightly bitter flavor, but it's also sweet and slightly nutty. It's a good source of vitamins A, C, and K, and it also contains fiber and calcium.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 1 bunch broccoli rabe, trimmed and washed
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and cook for 1 minute, or until fragrant.
3. Add the broccoli rabe and cook for 5 minutes, or until wilted.
4. Add the lemon juice, salt, and pepper and cook for an additional 2 minutes, or until the broccoli rabe is tender.
5. Serve immediately.

Why It Works

• The garlic and lemon add a bright, flavorful contrast to the bitterness of the broccoli rabe.
• The olive oil helps to wilt the broccoli rabe and bring out its natural sweetness.
• The salt and pepper help to enhance the flavors of the other ingredients.