I debated whether to share this recipe because it’s not revolutionary, but in mid-February it’s nice to have a fresh vegetable idea when the same sides start to feel repetitive. Lately I’ve been short on time and leaning on the usual roasted broccoli, sautéed kale, and steamed snap peas. I was craving something with more interest.
On a recent supermarket trip with a very fussy two-year-old in tow, I forgot my grocery list and ended up tossing a bunch of items into the cart on impulse — including a large bunch of broccoli rabe. Back home I turned it into a quick, flavorful side that feels bright and different.
The keys to great broccoli rabe are simple: blanch it briefly to reduce bitterness, use plenty of garlic, and finish with bright, contrasting flavors. I like a pinch of red pepper flakes, a splash of white wine to deglaze the pan, and a squeeze of lemon at the end. For texture and a hint of sweetness, golden raisins and toasted slivered almonds are ideal.
This dish comes together in about 10 minutes and makes a lively accompaniment to roasted meats, fish, or grain bowls. Leftovers are excellent tucked into a sandwich or tossed with pasta.
Lemony Broccoli Rabe with Almonds and Raisins
Makes 4 servings
1 large or 2 small bunches broccoli rabe (about 1 pound)
2 tablespoons olive oil
3 cloves garlic, minced
Red pepper flakes, to taste
Kosher salt and freshly ground black pepper
1/4 cup white wine
1/2 lemon, juiced
1/4 cup golden raisins
1/4 cup slivered almonds, toasted
Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water for shocking. Trim the broccoli rabe and cut into 1 1/2-inch pieces. Add the broccoli rabe to the boiling water and cook for 30 seconds to 1 minute, just until it turns bright green and begins to soften. Drain immediately and plunge into the ice water to stop the cooking. Once cooled, drain well and pat dry.
Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and a pinch of red pepper flakes, and cook until the garlic is fragrant and begins to sizzle, about 1 to 3 minutes — take care not to let it brown. Add the blanched broccoli rabe to the skillet and season with salt and pepper. Pour in the white wine and cook, stirring, until the broccoli rabe is tender-crisp and the wine has reduced slightly, 2 to 3 minutes.
Remove the skillet from the heat and stir in the lemon juice. Scatter the golden raisins and toasted slivered almonds over the broccoli rabe, toss gently to combine, and serve immediately.