Broccoli rabe with fennel and fresh chilies
Uncooked broccoli rabe
3 pound(s), 2 big bunches, the tough stems removed
Extra virgin olive oil
2 medium clove(s), thinly sliced
1 tsp, minced (remove seeds if you like less heat)
1 tsp, ground variety
1 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