Broccoli rabe with lemon and garlic

SmartPoints® value per serving
Total Time
21 min
6 min
15 min
Lemon, garlic, and a little olive oil are a trio that makes most any green vegetable taste even more delicious. Enlist the medley when you are cooking broccolini, Swiss chard, spinach, or classic broccoli. You can also change the type of citrus in the mix—orange, tangerine, grapefruit, or lime—to open up a whole new dimension of flavor. If you're not a fan of spicy food, feel free to omit the red pepper flakes or substitute freshly ground black pepper instead. Leftovers would be delicious folded into an omelet or stirred into a quiche or frittata.


Cooked broccoli rabe

1 pound(s), trimmed of tough stalks, and coarsely chopped

Olive oil

4 tsp

Reduced-sodium chicken broth

½ cup(s)

Garlic clove(s)

4 medium clove(s), minced

Table salt

¼ tsp

Crushed red pepper flakes

¼ tsp

Fresh lemon juice

2 Tbsp


1 medium, cut into 4 wedges (optional)


  1. Put the broccoli in a steamer basket; set it in a saucepan over 1 inch of boiling water. Cover tightly and steam until barely tender, 3–5 minutes.
  2. Heat a large nonstick skillet. Swirl in the oil, then add the broccoli. Cook, stirring, 1 minute; add the broth, garlic, salt, and pepper. Cook, stirring frequently, until the broccoli is tender but still bright green and the liquid has evaporated, about 5 minutes. Add the lemon juice and toss to coat. Serve with the lemon wedges, if using. Yields 1/2 cup per serving.