Broiled Broccoli Rabe
The tricks to taming this notoriously bitter green? How you cut it and how you cook it.
A cookbook recipe exclusively for ATK Essential members from The Complete Plant-Based CookbookGather Your Ingredients
Key Equipment
Before You Begin
Because the amount of heat generated by a broiler varies from oven to oven, we recommend keeping an eye on the broccoli rabe as it cooks. If the leaves are getting too dark or not browning in the time specified in the recipe, adjust the distance of the oven rack from the broiler element.
Instructions
1.
Adjust oven rack 4 inches from broiler element and heat broiler. Brush rimmed baking sheet with 1 tablespoon oil.
2.
Trim and discard bottom 1 inch of broccoli rabe stems. Wash broccoli rabe with cold water, then dry with clean dish towel. Cut tops (leaves and florets) from stems, then cut stems into 1-inch pieces (keep tops whole). Transfer broccoli rabe to prepared sheet.
3.
Combine remaining 2 tablespoons oil, garlic, salt, and pepper flakes in small bowl. Pour oil mixture over broccoli rabe and toss to combine.
4.
Broil until half of leaves are well browned, 2 to 2 1/2 minutes. Using tongs, toss to expose unbrowned leaves. Return sheet to oven and continue to broil until most leaves are lightly charred and stems are crisp-tender, 2 to 2 1/2 minutes longer. Transfer to serving platter and serve immediately, passing lemon wedges.
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