Garlic & Lemon Broccoli Rabe

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In America’s South, the equivalent of broccoli rabe leaves is turnip greens.  Broccoli rabe is common in Southern Europe and China, and its Italian name is ‘rapini’~~ the flavor of rapini has been described as nutty, bitter, and pungent. Rapini is a source of  vitamins including A, C, K, as well as potassium, calcium and iron.   Like its other cousin greens, collards, kale, mustard greens, turnips, broccoli rabe is a DNA booster!  It’s easy to fix and if you have any leftover, just use it on pizza or for sandwiches!

Garlic & Lemon Broccoli Rabe

What you need:

One big bunch of fresh broccoli rabe (yielding about 5-6 cups when chopped)

1/4 cup coconut oil

2 tbl chopped garlic

1 tsp sea salt

1 tsp coarse ground pepper

1 tsp red chili flakes

1/2 cup chicken broth

Juice of one lemon

Garlic & Lemon Broccoli Rabe

What you do:

Using a large skillet heat the oil on medium.  Saute the garlic for about 2-3 minutes.  Add the chopped broccoli rabe, salt and pepper and blend using tongs.  Add the chicken broth.  Reduce heat to medium low and cook about 20-30 minutes.  Squeeze lemon juice on before serving. 

Garlic & Lemon Broccoli Rabe

©Alice D’Antoni Phillips   Ally’s Kitchen


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