Broccoli Rabe With Garlic and Pancetta
photo by BarbryT
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 lbs broccoli rabe or 2 lbs baby broccoli, cut into bite-sized lengths
- 3 ounces pancetta, diced
- 3 garlic cloves, chopped
- 3 tablespoons extra virgin olive oil, divided
- 1 pinch red pepper flakes
- salt
- 1 lemon, juice of (to taste)
directions
- Bring a large pot of heavily salted water to a boil. Add broccoli rabe and cook until just bright green, then immediately remove and plunge into ice water. Drain and set aside.
- In a skillet, over medium-high heat, saute the pancetta until lightly-crisp, about 5 minutes. Add garlic, 2 T olive oil and pepper flakes. Saute until garlic is slightly golden, about 1 minute. Add broccoli and more oil if needed. Toss and cook until tender and heated through. Remove from heat and add lemon juice. Transfer to a platter and garnish with more pepper flakes, parmesan and/or bread crumbs.
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Reviews
-
This was really good. The recipe in my Williams-Sonoma "Vegetable" book is virtually identical, with the exception that it uses the juice of 1/2 of a lemon, which is what we used. In step 1, it gives a guideline that you will be cooking the broccoli rabe about 5 minutes. We served this as a side to Williams-Sonoma's braised short ribs recipe served over herbed spaetzle, which I will be posting the recipe for. We would make this again. Thanks!
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RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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