Finer Italian restaurants in the U.S. used to serve a side dish of broccoli rabe with garlic that I really took a liking to when I lived there many years ago. It is a bit bitter but delicious. I have never been able to get broccoli rabe here (though I found broccolini once) so I try to replicate a bit of the taste with regular supermarket broccoli. This is a perfect side dish to a roasted chicken or perhaps a pan-fried porkchop. Quick, easy and tastyâ€¦
To make, wash some broccoli and slice into long florets with some of the stems included. If you want a nice texture, blanch these for about 30 seconds and plunge into cold water to stop the cooking and retain the vibrant green color. Then heat up a pan, add some olive oil, throw in several whole cloves of garlic and brown lightly, add some dried chilli pepper flakes and add the broccoli and stir fry for a couple of miutes, tossing to mix up the broccoli, oil and spices. Season with salt and just as it finishes sprinkle with some fresh lemon juice. Serve hot. I often skip the blanching step as I kind of like my broccoli crunchy and undercooked.