Broccoli Rabe With Garlic and Pancetta

Name: Broccoli Rabe With Garlic and Pancetta
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 lbs broccoli rabe or 2 lbs baby broccoli, cut into bite-sized lengths; 3 ounces pancetta, diced; 3 garlic cloves, chopped; 3 tablespoons extra virgin olive oil, divided; 1 pinch red pepper flakes; salt; 1 lemon, juice of (to taste)

(10)

Recipe by BarbryT

Another lovely side from the Culinary Resource Center at Central Market. Variations suggested include: Serve tossed with freshly cooked pasta, such as fusilli or orechiette, and ricotta cheese. Serve as a cold salad, or Add stock and rice to make a light soup.

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READY IN: 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

lbs broccoli rabe or 2 lbs baby broccoli, cut into bite-sized lengths
3

ounces pancetta, diced
3

garlic cloves, chopped
3

tablespoons extra virgin olive oil, divided
1

pinch red pepper flakes
salt
1

lemon, juice of (to taste)

DIRECTIONS

Bring a large pot of heavily salted water to a boil. Add broccoli rabe and cook until just bright green, then immediately remove and plunge into ice water. Drain and set aside.
In a skillet, over medium-high heat, saute the pancetta until lightly-crisp, about 5 minutes. Add garlic, 2 T olive oil and pepper flakes. Saute until garlic is slightly golden, about 1 minute. Add broccoli and more oil if needed. Toss and cook until tender and heated through. Remove from heat and add lemon juice. Transfer to a platter and garnish with more pepper flakes, parmesan and/or bread crumbs.

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