A delightful and flavorful side dish featuring tender broccoli rabe sautéed with garlic and a hint of lemon.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the flavor of the broccoli rabe.
Trim the ends of the broccoli rabe and blanch it in the boiling water for 2-3 minutes.
Blanching helps reduce the bitterness of the broccoli rabe.
Drain the broccoli rabe and immediately transfer it to a bowl of ice water to stop the cooking process.
This step preserves the vibrant green color of the broccoli rabe.
Heat olive oil in a skillet over medium heat.
Ensure the skillet is evenly heated before adding the garlic.
Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Add the drained broccoli rabe to the skillet and toss to coat with the garlic and oil.
Toss gently to ensure even coating and avoid breaking the broccoli rabe.
Season with salt, black pepper, and red pepper flakes. Stir well.
Adjust the seasoning to your taste preferences.
Squeeze fresh lemon juice over the dish and serve warm.
The lemon juice adds a refreshing brightness to the dish.
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