Saffron and Honey

Eat Chic

Broccoli rabe, spring garlic and lemon

Last week was wonderful – France is always magical and inspiring, plus don’t you love the bowl I got from an artist in Vallauris? – but it’s nice to be back in New York.

Being back home, with lots of things to catch up on and never enough time, makes me crave simple, seasonal and cozy food.

This is one of my favorite ways to prepare broccolini or broccoli rabe; the garlic and lemon infuse such wonderful flavor into the dish.

You’ll need:

  • 1 lb broccoli rabe
  • 3 T finely chopped spring garlic
  • juice of 1/2 lemon
  • 1 t lemon zest
  • 3 T olive oil
  • 1/2 t smoked paprika (either in powder or finely diced dried form)
  • salt and pepper

1. Wash and trim the broccoli rabe. Shake dry (it’s okay if there is some water remaining, it will steam off during cooking).

2. Heat a large pan or skillet to medium heat, add broccoli rabe. Drizzle with olive oil and mix together carefully with kitchen tongs.

3. Let the green wilt, turning from time to time. Once wilted, season with salt and pepper, paprika. Cover.

4. Cook for 10-12 minutes, until bright green and just tender. Add garlic, lemon juice, and zest and cook for a few more minutes – you want the garlic to be just barely cooked.  Serve immediately.

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Comments

  3. girlinafoodfrenzy says

    Looks like you’ve been on the perfume bottle tour-France, New York… Etc! It’s funny how we always crave our own cooking whenever we’re away but certainly you were spoilt for choice in France. Truly look forward to seeing many Franco inspired dishes on your blog soon 🙂

    Reply

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