I went back and forth about whether to post this recipe. There is nothing particularly ground-breaking about it. But it’s mid-February, and maybe you’re feeling a little bit stuck in a rut, vegetable wise. I know I am. The past couple of weeks have been super busy, and I’ve been throwing our meals together at the last minute. I haven’t had much time to try new recipes, so we’ve been cycling through our standard repertoire of roasted broccoli, sautéed kale, and steamed snap peas on repeat. Frankly, I’m getting bored.
This past weekend I took one very fussy two-year-old with me to the supermarket. It was a major ordeal just to get him out of the car and into the cart, and once we were inside the store I realized I had left my grocery list on the front seat. So, onward. I just tossed a bunch of random things in the cart that looked good, including a huge bunch of broccoli rabe.
The first secret to delicious broccoli rabe is to blanch it before you sauté it, which removes a lot of the bitterness. The second secret is lots and lots of garlic. I also like to add a big pinch of red pepper flakes and a splash of white wine. I finished this dish with golden raisins, toasted almonds, and a squeeze of fresh lemon juice.
The whole thing took about 10 minutes to prepare, and it made a really delicious, interesting side with lots of contrasting flavors. I can tell you from experience that leftovers are perfect stuffed inside a sandwich.
Lemony Broccoli Rabe with Almonds and Raisins
Makes 4 servings
1 large or 2 small bunches broccoli rabe (about 1 pound)
2 tablespoons olive oil
3 cloves garlic, minced
Red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup white wine
1/2 lemon, juiced
1/4 cup golden raisins
1/4 cup slivered almonds, toasted
Bring a large pot of salted water to a boil. Meanwhile, fill a large bowl with ice water. Trim the broccoli rabe and cut it into 1 1/2 inch pieces. Add it to the pot and cook for 30 seconds to 1 minute, until it is bright green and just wilted. Drain and immediately submerge in ice water. When the broccoli has cooled, drain and pat dry.
In a large skillet, heat the oil, garlic, and a pinch of red pepper flakes over medium-high heat until the garlic is fragrant and starts to sizzle, 1 to 3 minutes. Add the broccoli rabe and season with salt and pepper. Pour in the wine and cook until the broccoli rabe is just tender-crisp, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Sprinkle with the raisins and almonds and serve.
