Pan-Fried Broccoli Rabe with Pepperoncini

A quick and easy side dish that's perfect for any night of the week. Broccoli rabe is a bitter green with a slightly peppery flavor, and the pepperoncini adds a touch of heat. The whole dish comes together in just 5 minutes, so it's a great option for busy weeknights.

Broccoli rabe, also known as rapini, is a leafy green vegetable that's popular in Italian cuisine. It's a member of the mustard family, and its flavor is similar to that of arugula or dandelion greens. Broccoli rabe is a good source of vitamins A, C, and K, as well as calcium and iron.

Prep time: 10 | Cook time: 5 | Serves: 2

Ingredients

• 1 bunch broccoli rabe, trimmed and chopped
• 1 tablespoon olive oil
• 1/4 cup chopped pepperoncini
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add broccoli rabe and pepperoncini to the skillet and cook, stirring occasionally, until broccoli rabe is tender, about 5 minutes.
3. Season with salt and pepper to taste.
4. Serve immediately.

Why It Works

• The combination of broccoli rabe and pepperoncini creates a complex flavor that's both bitter and spicy.
• The quick cooking time preserves the broccoli rabe's nutrients and bright green color.
• The olive oil adds a touch of richness and helps to prevent the broccoli rabe from sticking to the pan.