Broccoli Rabe with Lemon and Garlic
- Total Time
Adding this trio makes any green vegetable taste better: lemon, garlic, and a little olive oil. Try it with broccolini, Swiss chard, spinach, or plain broccoli.
cooked broccoli rabe1 pound(s), trimmed of tough stalks, and coarsely chopped
olive oil4 tsp
reduced-sodium chicken broth½ cup(s)
garlic clove(s)4 clove(s), medium, minced
table salt¼ tsp
crushed red pepper flakes¼ tsp
fresh lemon juice2 Tbsp
lemon(s)1 medium, cut into 4 wedges (optional)
- 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.
- 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.