Serves 4 to 6
Italians love greens, and broccoli rabe is one of the most nutrient dense foods you can eat. I have learned that it is important not to chop the leaves, which releases bitter enzymes. Roasting or broiling broccoli rabe cuts the bitterness and accentuates its nutty, zesty flavor.
1 pound broccoli rabe, tough stems removed
2 tablespoons olive oil
2 garlic cloves, minced
Sea salt
½ teaspoon red pepper flakes
Preheat the oven to 425°F.
Toss the broccoli rabe with the olive oil, garlic, a pinch of sea salt, and red pepper flakes and spread in a roasting pan. Roast for 10 minutes.
Transfer the roasted broccoli rabe to a serving dish.