Broccoli Rabe with Garlic and Almonds
By Tested and perfected in the Sur la Table kitchen
Broccoli Rabe with Garlic and Almonds
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 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
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.