Also called Rapini. Slender, leafy and slightly bitter. The blanching brightens the color and tames the bitterness. To blanche, bring water (enough to cover broccoli) to a boil. Add broccoli and cook for 2 minutes. Immediately place broccoli in ice bath or rinse with very cold water to stop it from cooking. Dry with towel or spinner. Broccoli is now blanched. After blanching, stems can be cut in half or left whole.
1 bunch broccoli rabe, washed and blanched
1 tablespoon olive oil
3 cloves garlic, fine dice
red pepper flakes
juice of half a lemon
salt and pepper
In a pan, heat olive oil. Add garlic and red pepper flakes, saute for about a minute. Add rapini. Cook about 5 minutes. Finish with lemon juice, salt and pepper.