A staple in Mediterranean cuisine, rapini or broccoli rabe is known for its slightly bitter taste, which I mitigate by cooking with lemon and roasting. I also use rapini in place of broccoli or asparagus in soups, quiches, casseroles, and more.
Give this versatile veggie a try, and I’m sure you’ll love the unique taste.
1 teaspoon sea salt
1 bunch broccoli rabe, tough, non-leafy stems removed
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
2 tablespoon fresh lemon juice
Preheat oven to 425F.
Bring a large pot of well-salted water to a boil. Set up a bowl of ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool, remove from the ice water and let dry. It can be used right away or held for future use.
Place broccoli rabe in a baking dish. Combine olive oil, garlic, and red pepper flakes and pour over rabe. Drizzle with lemon juice.
Bake for 25 minutes.