Sautéed Broccoli Raab With Chile, Garlic & Lemon – a delicious recipe with extra-virgin olive oil, garlic, red pepper, lemon juice, Kosher salt, broccoli raab. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Tip:
2
To blanch, drop trimmed (but uncut) broccoli raab into boiling salted water. After two minutes (even if the water hasn't returned to a boil), drain and refresh under cold water.
Put the oil, garlic, and red pepper flakes in a 10- to 12-inch skillet over medium-low heat. Cook until the garlic is fragrant and starts to sizzle slightly, about 3 minutes. Reduce the heat to low if the garlic starts to brown. Stir in the lemon zest, 1/4 tsp. salt, and a few grinds of pepper. Raise the heat to medium high and add the broccoli raab, turning to thoroughly coat in the oil and spices. Turn frequently, until it is heated through, 1 to 2 minutes. Turn off the heat, sprinkle lemon juice over the broccoli raab, toss again, and season to taste with salt and pepper.
739
kcal
Calories
75
g
Fat
16
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 Tbs. extra-virgin olive oil, 1 Tbs. minced garlic (2 to 3 large cloves), Scant 1/4 tsp. crushed red pepper flakes, Finely grated zest of half a lemon; plus fresh lemon juice to taste, and more.
Yes, Sautéed Broccoli Raab With Chile, Garlic & Lemon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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