Sautéed Broccoli Raab with Chile, Lemon, and Garlic

By Ruth Lively compliments of Fine Cooking


3 TBSP extra-virgin olive oil                            

1 TBSP minced garlic (2 to 3 large cloves)
Scant 1/4 tsp. crushed red pepper flakes          

Finely grated zest of half a lemon; plus fresh lemon juice to taste
kosher salt and freshly ground black pepper     

1 bunch broccoli raab, rinsed, trimmed, and blanched


*To blanch, drop trimmed (but uncut) broccoli raab into boiling salted water. After two minutes (even if the water hasn’t returned to a boil), drain and refresh under cold water.


Put the oil, garlic, and red pepper flakes in a 10- to 12-inch skillet over medium-low heat. Cook until the garlic is fragrant and starts to sizzle slightly, about 3 minutes. Reduce the heat to low if the garlic starts to brown. Stir in the lemon zest, 1/4 tsp. salt, and a few grinds of pepper. Raise the heat to medium high and add the broccoli raab, turning to thoroughly coat in the oil and spices. Turn frequently, until it is heated through, 1 to 2 minutes. Turn off the heat, sprinkle lemon juice over the broccoli raab, toss again, and season to taste with salt and pepper.