My first taste of broccoli rabe was in an excellent Italian restaurant – and I hated it. So bitter and fibrous! Thinking it was a fluke, I tried it again, preparing it myself - and still hated it. So I knew I wouldn’t like the broccoli rabe in this recipe, but I also knew I’d love the recipe itself prepared with broccolini as an alternative. It was wonderful. Hubs and I both enjoyed it. Festive with its bright green and red colors, it was perfect for a Christmas season meal. I served it with a beautiful prime rib roast that Hubs prepared along with “Shiitake Scallopine,” recipe also from this site.
Great combo! Loved the tangy lemon juice and the sweet roasted red peppers - they played off each other perfectly! Maybe next time I'll add a little red pepper flake to give it just a kick.
Easy to prepare. Boiling the Broccoli Rabe takes some of the "bite" out but also leaves it saturated with water. It was tender enough in 3 minutes and I squeezed out the excess water before placing it in the skillet which helped to remove some of the excess water. The leftovers are great cold. I added a little fresh olive oil red wine vinegar and some calamata olives and had it salad style. Delish!
I am constantly looking for recipes to make in advance for lunch for the week. This one is spectacular. I put some provolone on half of a potato roll with the rabe in the middle. I enjoyed it very much over the next few days cold.
I subbed EVOO for Kerrygold grass-fed butter; tasted great. Easy hassle-free side. Will make again.
Made this for my wife and she loves broccoli rabe from our local restaurant. She thought it was out standing. I added more garlic and also added cherry peppers and she loved it. After boiling the broccoli rabe I took it out and placed it in a ice bath to stop the cooking and keep the bright green color i recommend this step. I inadvertently left out the lemon but the wife did not notice. I will be making this agin for my wife.
My only notes to this recipe - I used fire roasted red peppers, used 3 gloves of garlic (not 5) and added it all the food processor (along with the lemon juice, Parmesan and evo). I also added some toasted pine nuts at the end that I had on hand. looked so festive for Christmas!
Very good; rave reviews from my family! Take care NOT to overcook. We're trying it again tonight as a topping on my homemade pizza:) I think will give it a gourmet flare!
Very good and very simple to make. I didnt use the lemon only because I used this recipe as a pizza topping. Will make again. EDIT: served extra next day to compliment chicken francese. Added lemon it was perfect.
