by coffeefoodwritergirl
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coffeefoodwritergirl's Notes:
Expand8 ounces broccoli rabe Ask a question about this ingredient
2 cloves garlic (crushed) Ask a question about this ingredient
1 teaspoon hot chile flakes Ask a question about this ingredient
4 tablespoons good quality olive oil Ask a question about this ingredient
1 tablespoon fresh squeezed lemon juice Ask a question about this ingredient
1/2 teaspoon lemon zest Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Wash and dry broccoli rabe -- cut off rough ends. Blanch in lightly salted boiling water until just tender (about 2 minutes). Remove to an ice bath to cool off and stop cooking. Remove and drain well. (You can dry with paper towels if too soggy).
Ask a question about this stepMeanwhile, heat olive oil over medium-low heat and add garlic, chile flakes, lemon zest and salt and slowly infuse oil with this mixture, stirring occasionally, about 10 minutes until garlic is tender. (Keep the flame low -- you don't want to saute it higher because the garlic will burn and become bitter).
Ask a question about this stepTurn heat up to medium and toss broccoli rabe with olive oil, chile mixture to coat well and warm up broccoli rabe (about 2-3 minutes).
Ask a question about this stepDrizzle with lemon juice and serve.
Ask a question about this step
Dan is the founder of Kitchen Options
Just a note: made this the other night with new chile flakes (which apparently were much spicier then my previous ones -- and it was VERY spicy) so adjust the amount of chile used to between 1/2 and 1 teaspoon -- depending on the spiciness of your flakes and how hot you like things...