Sautéed Broccoli Rabe
- 1 pound broccoli rabe or rapini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped shallots
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons lemon zest
Cut stems from broccoli rabe and thinly slice. Roughly chop leaves. Drop into a pot of rapidly boiling salted water and blanch for 2 minutes. Remove and squeeze water from leaves. Set aside.
Heat oil in a large skillet. Sauté shallots and garlic for 2 minutes. Add broccoli rabe and red pepper flakes and sauté over medium heat for 4 minutes or until tender.
Serve hot garnished with lemon zest.