This one is a very simple side dish that builds on the bitter flavours of broccoli rabe with some citrusy freshness and cheesey saltiness. We originally made this to serve with our Herbed Trout Dip, and we enjoyed it so much we made it again a few days later to pair with our Ricotta and Stuffed Chicken.
Time: 20 Minutes
Ingredients:
- Broccoli Rabe
- Parmesan Cheese
- Lemon Juice (or Lemon Zest)
- Salt
Method:
- Wash your broccoli rabe, and cut the ends off the bottoms of the stalks.
- Melt some butter or heat some olive oil in a large pan, and when it’s hot, add your broccoli rabe.
- Sautee your broccoli rabe for a few minutes, and then add a splash of water and a lid so that your greens half steam.
- When your leaves have wilted, and your broccoli rabe has cooked down, add a little lemon juice or zest, sprinkle in your Parmesan cheese, and top it with a pinch of salt.
- Stir to combine and to let the cheese melt.
- Plate, devour, and enjoy!
This looks nice! I don’t know if you are familiar with the italian Cima di rapa, which is broccoli rabe. The most typical recipes come from Puglia, the area that forms the heel of the boot that is Italy. Situated in southern Italy, its capital is Bari. Google some of their recipes, you might be surprised. You will find quite a few mixed with pasta (small wonder!)
Thank you for steering me in that direction. I would have never thought of pasta. I may need to buy another bunch soon.