This side dish gets a sprinkling of nutty flavor from walnuts that are lightly dusted with powdered sugar and fried. The sweetness of the nuts plays off the bitter personality of the broccoli rabe. If you prefer a less bitter taste, substitute Broccolini. This hybrid of broccoli and Chinese kale has big, almost fluffy florets and thinner stalks than broccoli. Whichever vegetable you use, blanching will soften the firm stalks to get them ready for a quick sauté to pick up flavor from pungent garlic and lemon zest. Make sure not to skip the instructions to rinse the broccoli rabe after it is blanched to stop the vegetable from overcooking.
Bring a large stockpot of water to a boil over high. Add broccoli rabe; boil until tender, about 4 minutes. Drain and rinse with cold water; spread broccoli rabe on a plate lined with paper towels to dry.
Cook oil, garlic, and red pepper in a large skillet over medium until garlic begins to sizzle, about 2 minutes. Add broccoli rabe and lemon zest; cook, stirring often, until heated through, about 3 minutes. Transfer to a serving plate. Sprinkle with Fried Walnuts and salt. Serve with lemon wedges.
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