Ingredients:

  • 1 bunch Broccoli Rabe (Rapini), approximately 1 lb (450 g)
  • 3 Tbsp Extra Virgin Olive Oil (45 ml)
  • 4 large cloves Fresh Garlic, finely minced (20 g)
  • 1 tsp Kosher Salt (5 g)
  • 1/2 tsp Black Pepper, freshly ground (2.5 g)
  • 1/4 tsp Crushed Red Pepper Flakes (optional) (1 g)
  • 1/2 tsp Fresh Lemon Zest (2 g)
  • 1 Tbsp Fresh Lemon Juice (15 ml)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. Wash the rapini thoroughly. Trim and discard the bottom 1 to 2 inches of the woody stems. Cut the remaining greens into 2-inch segments if they are particularly long.
  3. In a large mixing bowl, toss the trimmed rapini with the olive oil, minced garlic, kosher salt, black pepper, and optional red pepper flakes until every piece is lightly coated.
  4. Spread the seasoned rapini onto the prepared baking sheet in a single layer. Ensure the pan is not overcrowded to promote crisping rather than steaming.
  5. Roast for 12 to 15 minutes, flipping the greens halfway through (around the 7-minute mark).
  6. The rapini is done when the leaves are wilted and slightly charred, the stems are tender-crisp, and the garlic is fragrant and lightly golden brown.
  7. Immediately transfer the hot rapini back into the mixing bowl. Drizzle with fresh lemon juice and toss with lemon zest. Taste and adjust seasoning as needed. Serve immediately.