Garlic sautéed Broccoli Rabe

 Ingredients:

• 1 bunch broccoli rabe (about 1 lb), tough stems trimmed
• 4–5 cloves garlic, thinly sliced (more or less to your liking)
• 1–2 tbsp extra virgin olive oil (or veggie broth for oil-free)
• 1/4 tsp red pepper flakes (optional, for heat)
• Juice of 1/2 lemon (or to taste)
• Salt to taste

Instructions:

1. Blanch the greens (optional, I usually just skip this step but the green will be much more vibrant and blanching also reduces the bitterness):
   Bring a pot of salted water to a boil. Add broccoli rabe and cook for 1–2 minutes until bright green. Drain and rinse with cold water to stop cooking.
2. Sauté the Garlic:
   In a large skillet over medium heat, warm olive oil (or veggie broth for oil-free). Add sliced garlic and sauté for 1 minute until fragrant (don’t let it brown).
3. Add broccoli rabe:
   Toss in the drained greens and stir to coat. Add red pepper flakes and a pinch of salt. Sauté for 4–6 minutes until tender and slightly crispy at the edges.
4. Finish:
   Squeeze fresh lemon juice over the top before serving. Taste and adjust salt or lemon as needed.

Serving ideas:

Perfect as a side dish, over grains or polenta, tossed into pasta, or layered in a wrap or sandwich with hummus and roasted veggies.

A bit about the ingredients:

– Broccoli rabe is in the cruciferous family, rich in glucosinolates, which may support detoxification and cancer prevention.

– Garlic adds allicin, a compound with antimicrobial and heart-protective benefits.

– Lemon juice helps boost iron absorption and brightens flavor without sodium.

– Olive oil (if used) adds monounsaturated fats and vitamin E, which enhance absorption of fat-soluble vitamins.

Approximate nutrient overview for 1 serving (about 1/2 of the recipe), assuming:

• 1 bunch broccoli rabe (about 200g / 7 oz raw)
• 1 tablespoon olive oil
• 2 cloves garlic
• Lemon juice and salt (negligible calories/macros)

Approximate Nutrient Breakdown (Per Serving):