When I was growing up broccoli rabe was often on the menu. My Italian-American grandmother often paired it with fresh pasta, olive oil, Parmesan and garlic. So simple yet so tasty. And if you’ve ever seen this bright green veggie at the market and wondered what to do with it, then you have to try this Lemon-Garlic Broccoli Rabe recipe. It’s a quick and easy side that’s absolutely delicious.
Broccoli rabe is similar to regular broccoli but it has delicate florets and plentiful leaves. Plus the stems are much thinner so you can eat the whole veggie without peeling. It can be a tad bitter, so we cook it up with garlic and bottled vinaigrette. The acidic condiment tames the veggie’s pungent taste and cooked garlic adds a sweet buttery note. Toasted almonds give it just the right amount of crunch while lemon finishes the dish with a zesty pop. Try it for yourself, then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ¼ cup sliced almonds
- 1 Tbs. olive oil
- 1 clove garlic, finely chopped
- 1½ lbs. broccoli rabe, tough stems removed
- 4 Tbs. garlic-and-basil vinaigrette salad dressing
- 1 tsp. grated lemon zest
Instructions
PrintIn large dry nonstick skillet, cook almonds over medium heat, stirring occasionally, until fragrant and toasted, about 5 min. Transfer to plate; let cool.
In same skillet, heat oil over medium heat; add garlic, cook, stirring constantly, until fragrant, about 1 min. Add broccoli rabe, 2 Tbs. dressing, 1⁄8 tsp. salt and 1⁄8 tsp. pepper.
Cover skillet; reduce heat to medium-low. Cook, stirring occasionally, until broccoli rabe is just tender, 7–8 min. Stir in remaining dressing and almonds. Transfer to serving bowl; sprinkle with lemon zest.
Nutrition
- Calories: 78
- Fat: 6 gram
- Saturated Fat: 1 gram
- Protein: 4 gram
- Carbohydrate: 5 gram
- Fiber: 3 gram
- Sugar: 1 gram
- Sodium: 170 mg
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