Broccoli Rabe

Also called Rapini.   Slender, leafy and slightly bitter.  The blanching brightens the color and tames the bitterness.  To blanche, bring water (enough to cover broccoli) to a boil.  Add broccoli and cook for 2 minutes.  Immediately place broccoli in ice bath or rinse with very cold water to stop it from cooking.  Dry with towel or spinner.  Broccoli is now blanched.  After blanching, stems can be cut in half or left whole.

Broccoli Rabe

1 bunch broccoli rabe, washed and blanched

1 tablespoon olive oil

3 cloves garlic, fine dice

red pepper flakes

juice of half a lemon

salt and pepper

In a pan, heat olive oil.  Add garlic and red pepper flakes, saute for about a  minute.  Add rapini.  Cook about 5 minutes.  Finish with lemon juice, salt and pepper.