Broiled Broccoli Rabe
Broccoli rabe is another delicious vegetable that works well with keto eating plans because its complex, nuanced flavor makes it a great low-carb side to serve with rich, hearty meat preparations. Most recipes call for blanching and shocking the green before cooking in order to tame its bitterness—a fussy method that washes out its distinctive flavor.
Ingredients
- ¼ cup extra-virgin olive oil divided
- 1 pound broccoli rabe
- ¼ teaspoon table salt
- 2 teaspoons lemon juice
Instructions
- Adjust oven rack 4 inches from broiler element and heat broiler. Brush rimmed baking sheet with 1 tablespoon oil.
- Trim and discard bottom 1 inch of broccoli rabe stems. Wash broccoli rabe with cold water, then dry with clean dish towel. Cut tops (leaves and florets) of broccoli rabe from stalks, keeping tops whole, then cut stalks into 1-inch pieces; transfer to prepared sheet. Drizzle with remaining 3 tablespoons moil, sprinkle with salt, and toss to coat.
- Broil until exposed half of leaves are well browned, 2 to 2½ minutes. Using tongs, toss to expose un-browned leaves. Return sheet to oven and continue to broil until most leaves are lightly charred and stalks are crisp-tender, 2 to 2½ minutes. Transfer to serving platter, drizzle with lemon juice, and season with salt and pepper to taste. Serve.