Broccoli Rabe

Blanched broccoli rabe sautéed with sliced garlic, lemon and balsamic vinegar.

Ingredients

• 2 Bunches Broccoli Rabe Ends Trimmed
• 5 Garlic Cloves Thinly Sliced
• 1 Tbsp Granulated Sugar
• 1 Tbsp Freshly Squeezed Lemon Juice
• 1 Tbsp Balsamic Vinegar
• 3 Tbsp Extra Virgin Olive Oil
• 1 tsp Kosher Salt Plus Extra for Salting the Water
• ½ tsp Coarse Ground Black Pepper

Method

1. BLANCH: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli rabe for 1 minute, then immediately transfer to the ice water.
2. DRAIN: Once cool, drain thoroughly in a colander. Blot away any remaining moisture with paper towels.
3. COOK THE GARLIC: Heat the olive oil in a large cast-iron skillet or sauté pan over medium heat. Add the sliced garlic and cook for about 3 minutes, until golden brown.
4. FINISH: Add the broccoli rabe, sugar, balsamic vinegar, lemon juice, salt and pepper. Cook for 3–5 minutes, stirring frequently, until it reaches your preferred tenderness.