This side dish comes together in under 15 minutes, using one of my favorite techniques—blanching and shocking. If you've never blanched and shocked veg or fruit, it's really simple! Just bring a large pot of water to a boil, salt it and add in your greens. Once they've cooked to your liking, pull them out and submerge the greens into an ice water bath. This stops the cooking process and keeps that beautiful green color intact.
Once the broccoli rabe is blanched, it's topped with a crunchy, spiced oil simply made with sliced garlic, Aleppo pepper and olive oil. Finish it off with some crumbled feta cheese and you're in business. It's spicy, savory, crunchy, soft and perfectly salty. This side dish combines so many of my favorite things together, it's truly a must-make dish!
Recipe and Headnote Rachel Dolfi
- 2 bunches broccoli rabe, ends trimmed
- 1/4 cup olive oil
- 3 garlic cloves, thinly sliced
- 1 tablespoon Aleppo pepper
- Kosher salt and pepper, as needed
- feta cheese, crumbled, for garnish
- lemon wedges, for garnish
Bring a large pot of water to a boil. While the water is heating, prepare an ice bath. Fill a large mixing bowl with 1 cup of ice and 3 cups of cold water. Set aside. Line a baking sheet with paper towels or thin tea towels.
Once the water is boiling, heavily season it with salt. Add the broccoli rabe and blanch until the stalks lightly soften, but still retain some texture and turn bright green, about 3 minutes. Remove the broccoli rabe from the pot and immediately submerge into the ice bath.
Once cool, remove from the ice bath onto the sheet tray. Gently squeeze any excess water out of the broccoli rabe. Set aside.
In a small skillet on medium heat, add the garlic, olive oil and Aleppo pepper. Cook until the garlic lightly browns and the pepper flakes are fragrant, 7-9 minutes. Remove from the heat and transfer to a small, heat proof bowl.
Transfer the broccoli rabe to a serving platter and garnish with crumbled feta, garlic chili oil and serve with lemon wedges on the side.