Roasted Broccoli Rabe with Lemon and Chili

Broccoli rabe, with its bitter notes and chewy stems, is a great canvas for bright, acidic flavors. Roasting intensifies the vegetable's inherent sweetness, while the lemon juice and chili flakes add a lively contrast. This simple dish is a weeknight-friendly way to enjoy the best of winter's bounty.

Broccoli rabe, also known as rapini or Italian turnip greens, is a cruciferous vegetable that has been cultivated in the Mediterranean region for centuries. It is prized for its bitter flavor, which is balanced by its sweetness and earthiness. In Italy, broccoli rabe is often cooked with garlic, chili peppers, and olive oil. This recipe is a riff on that classic preparation, using lemon juice to add a bit of brightness and acidity.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 bunch broccoli rabe, trimmed and washed
• 1 tablespoon olive oil
• 1/2 lemon, juiced
• 1/4 teaspoon red chili flakes
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss broccoli rabe with olive oil, lemon juice, chili flakes, salt, and pepper on a baking sheet.
3. Roast for 15-20 minutes, or until tender and slightly charred.
4. Serve immediately.

Why It Works

• Roasting the broccoli rabe brings out its natural sweetness and caramelizes the edges slightly.
• The lemon juice adds a bright acidity that balances the bitterness of the broccoli rabe.
• The chili flakes add a subtle heat that complements the other flavors in the dish.
• The simple preparation makes this dish a quick and easy weeknight meal.