Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
3 medium garlic cloves, crushed and peeled
1 bunch (1 1/4 pounds) broccoli rabe, trimmed and cut crosswise into 3-inch pieces
2 teaspoons julienned lemon zest, plus fresh lemon juice for serving
Coarse salt
Freshly ground pepper
1 cup homemade or store-bought low-sodium chicken stock
Preparation
Saute Garlic: Heat oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.
Braise Broccoli Rabe: Add broccoli rabe, zest, and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.
Serve: Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice. Serve immediately.
