Broccoli Rabe with Fennel & Fresh Chilies
1
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
8
Difficulty
Easy
The marriage of sweet fennel seed and hot chilies is a Southern Italian classic. The medley complements many assertive vegetables, such as wilted escarole, cabbage, kale, radicchio, or even regular broccoli. To bring out broccoli rabe’s sweet, enticing bite, we blanch it briefly before sauteing it or tossing it into a pasta dish. It's a technique that also preserves its bright green color. Add more or less jalapeño to taste, or substitute a hotter chili like a serrano or Thai bird chili. Leftovers would be so delicious piled on top of a flatbread pizza crust and topped with mozzarella or smoky provolone cheese.
Ingredients
Broccoli rabe
3 pound(s), 2 big bunches, the tough stems removed
Extra virgin olive oil
1 Tbsp
Garlic
2 clove(s), thinly sliced
Jalapeño pepper
1 tsp, minced (remove seeds if you like less heat)
Fennel seeds
1 tsp, ground variety
Table salt
¼ tsp
Lemon zest
1 Tbsp, grated, from 1 lemon