Broccoli Rabe with Garlic and Almonds
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 2 pounds broccoli rabe, leaves and woody stems removed
- ¼ cup sliced almonds
- 2 tablespoons olive oil
- 1 small shallot, minced
- 1 small garlic clove, minced
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
Procedure
Broccoli rabe resembles broccoli however the buds do not form a head and the only edible parts are the leaves, buds and stems. Broccoli rabe has a slight bitter flavor and tends to pair well with stronger flavors, such as garlic, lemon and almonds.
Place a large, non-stick skillet on the stove over medium heat. When the oil is shimmering, add the almonds and cook, stirring constantly until the almonds are just starting to turn golden-brown, about a minute. Add the garlic and shallot and cook until soft and tender, about 1 minute more.
Add the broccoli rabe to the skillet, cover and cook until the broccoli rabe is tender, about 8 minutes. Add lemon zest and juice, taste and season with salt and pepper.
To serve: Transfer the broccoli rabe to a platter and serve immediately.
Place a large, non-stick skillet on the stove over medium heat. When the oil is shimmering, add the almonds and cook, stirring constantly until the almonds are just starting to turn golden-brown, about a minute. Add the garlic and shallot and cook until soft and tender, about 1 minute more.
Add the broccoli rabe to the skillet, cover and cook until the broccoli rabe is tender, about 8 minutes. Add lemon zest and juice, taste and season with salt and pepper.
To serve: Transfer the broccoli rabe to a platter and serve immediately.
Broccoli Rabe with Garlic and Almonds
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 2 pounds broccoli rabe, leaves and woody stems removed
- ¼ cup sliced almonds
- 2 tablespoons olive oil
- 1 small shallot, minced
- 1 small garlic clove, minced
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
Procedure
Broccoli rabe resembles broccoli however the buds do not form a head and the only edible parts are the leaves, buds and stems. Broccoli rabe has a slight bitter flavor and tends to pair well with stronger flavors, such as garlic, lemon and almonds.
Place a large, non-stick skillet on the stove over medium heat. When the oil is shimmering, add the almonds and cook, stirring constantly until the almonds are just starting to turn golden-brown, about a minute. Add the garlic and shallot and cook until soft and tender, about 1 minute more.
Add the broccoli rabe to the skillet, cover and cook until the broccoli rabe is tender, about 8 minutes. Add lemon zest and juice, taste and season with salt and pepper.
To serve: Transfer the broccoli rabe to a platter and serve immediately.
Place a large, non-stick skillet on the stove over medium heat. When the oil is shimmering, add the almonds and cook, stirring constantly until the almonds are just starting to turn golden-brown, about a minute. Add the garlic and shallot and cook until soft and tender, about 1 minute more.
Add the broccoli rabe to the skillet, cover and cook until the broccoli rabe is tender, about 8 minutes. Add lemon zest and juice, taste and season with salt and pepper.
To serve: Transfer the broccoli rabe to a platter and serve immediately.