Broccoli Rabe is a bitter green leafy vegetable that is very popular with Italians because of its versatility. Start with this simple little cooking method and see where it takes you. Be adventurous.

1 Lb Broccoli Rabe (look for a bunch that is very green and not yellowed)
3 – 4 Tbs of Olive Oil
1 Clove Garlic – sliced
Zest and Juice of 1 Large Lemon
Salt and Pepper to Taste

Cut the Broccoli Rabe in 2 – 3 inch pieces and rinse. In a large skillet add the olive oil and when warm add the garlic. Swirl the garlic around and when it becomes aromatic add the lemon juice and the zest. Stir to combine and then carefully (it will splatter) add the Broccoli Rabe. Sprinkle with Salt and Pepper to taste. Cover and cook on a medium-low flame for about 8 to 10 minutes until almost fork tender and not over done. Taste for salt and pepper and possibly a little squeeze of more lemon.

This is great as a side dish with meat and fish. Serve, hot, cold or room temp. Omit the lemon and toss it in with a short cooked pasta. (Cook your favorite short pasta, al dente, drain quickly, add a little extra olive oil and then toss in the Broccoli Rabe) Or if you are a lemon lover like we are leave the lemon in and sprinkle with cheese. We even like it on Pizza.