Broccoli Rabe with Garlic

I wish I had something super warm to offer you this morning, like oatmeal or soup or hot porridge.  What even is porridge?  Whatever it is, I want a giant bowl of it, right now, resting on my lap.  I want to eat porridge, sitting in a hot tub, wrapped up in a wool sweater.  

Actually, I just want to go on vacation and eat guacamole.

  This sautéed broccoli rabe IS warm, just not the kind of warmth I'm craving right now on this 1-degree morning.  But it's mighty tasty.  If you're not familiar with broccoli rabe (my computer keeps auto-correcting that to "rage"), it's broccoli's leafier, slightly more bitter cousin.  But when it's sautéed with loads of garlic, sprinkled with red pepper flakes and drizzled with good olive oil and lemon... it's SO delicious.  This tastes just like it does when served in restaurants, and it's super easy to make yourself.  Enjoy, stay warm, and I'll try to check in later with some Oscar-themed ideas.

Broccoli Rabe with Garlic

(Serves 4)

Printable Recipe

1 bunch broccoli rabe, stems trimmed

4 cloves garlic, minced

2 T olive oil, plus more for drizzling

1/2 tsp red pepper flakes (optional)

Salt and pepper

Squeeze of lemon

Bring a large pot of water to boil.  While that's happening, place cold water in ice in a large bowl.  Once water is boiling, drop in broccoli rabe, stir and cook for 1 minutes.  Remove with a pair of tongs and place in ice bath to stop cooking process.  Let it sit there for a few minutes, then drain.  In a large skillet, heat olive oil over medium heat.  Add garlic and red pepper flakes, and sauté for a few minutes until garlic starts to golden.  Add broccoli rabe and sauté for 5-7 minutes, tossing with tongs to coat with the garlic and red pepper.  Season with salt and pepper to taste.  Finish with a squeeze of lemon and another drizzle of olive oil.