Ingredients:

  • 1 lb broccoli rabe (rapini), bottom inch trimmed
  • 5 large garlic cloves, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1/2 tsp coarse sea salt
  • Salted water for boiling

Instructions:

  1. Bring a large pot of water to a rolling boil and season heavily with salt. Submerge the trimmed broccoli rabe in the boiling water for exactly 2 minutes to leach out bitter compounds. Immediately move the greens to a bowl of ice water.
  2. Dry thoroughly. Pat the greens dry with a clean towel. You want zero surface moisture before they hit the oil.
  3. In a large cold skillet, combine the extra virgin olive oil, sliced garlic, and red pepper flakes.
  4. Turn the heat to medium and cook until garlic is golden and fragrant.
  5. Increase the heat to medium-high and add the dried broccoli rabe to the skillet. Use tongs to toss the greens in the garlic oil, sautéing for 3 minutes until the leaves are slightly charred and the stalks are velvety.
  6. Remove from heat, stir in fresh lemon juice and season with sea salt before serving.