Article featured image
Yum
I like to present rapini (another name for broccoli rabe) as a really straightforward dish. Blanch rapini or broccoli, or any green in the broccoli family, in salted boiling water for less than a minute depending on thickness. Toss in olive oil, a little Fresno chile or red pepper flakes, and the grated zest and juice of a lemon or Meyer lemon if you can get it.

I like to present rapini (another name for broccoli rabe) as a really straightforward dish. Blanch rapini or broccoli, or any green in the broccoli family, in salted boiling water for less than a minute depending on thickness. Toss in olive oil, a little Fresno chile or red pepper flakes, and the grated zest and juice of a lemon or Meyer lemon if you can get it. Add garlic or anchovy for a little more action. Or add toasted pine nuts and currants for more textural contrast.

Also read: It’s Not Just Desserts For Top Pastry Chef Elizabeth Falkner