Recipe courtesy of Sara Moulton
20 min
10 min
4 servings



Separate broccoli rabe leaves from florets. Tear any large leaves into 2-inch pieces and chop remaining stems coarse.

In a heavy 3-quart saucepan or skillet large enough to hold broccoli rabe saute garlic and red pepper flakes in 1/4 cup oil over moderately high heat, stirring, until fragrant, about 30 seconds. (Do not brown garlic.) Add broccoli rabe and saute, turning with tongs, until wilted, about 2 minutes. Stir in salt and black pepper and saute, stirring, 1 minute. Add water and cook, covered, stirring occasionally, until tender, about 5 minutes.

Serve broccoli rabe with lemon and drizzled with additional oil.


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