Broccoli Rabe with Fennel and Fresh Chilies
- Total Time
The marriage of fennel and hot chilies is classic Southern Italian. It complements many assertive vegetables, such as escarole, cabbage, kale, broccoli rabe or even, regular broccoli.
uncooked broccoli rabe3 pound(s), 2 big bunches, the tough stems removed
extra virgin olive oil1 Tbsp
garlic clove(s)2 medium clove(s), thinly sliced
jalapeño pepper(s)1 tsp, minced (remove seeds if you like less heat)
fennel seed1 tsp, ground variety
table salt¼ tsp
lemon zest1 Tbsp, grated, from 1 lemon
- Bring a large pot of water to a boil; add broccoli rabe and cook 2 minutes. Transfer broccoli rabe to colander and run cold water over it; squeeze as much water out of it as possible.
- In a large skillet, heat oil over medium heat. Add garlic, jalapeño and fennel seed; heat, stirring until fragrant, 1 minute. Add broccoli rabe; sprinkle with salt. Sauté until broccoli rabe is well coated with flavorings, 2 minutes; stir in zest. Serve hot or warm.
- Serving size: 3/4 c