This broccoli, garlic and roasted red capsicum side dish pairs beautifully with roast pork. Sprinkle with Parmesan cheese to serve.
My first taste of broccoli rabe was in an excellent Italian restaurant – and I hated it. So bitter and fibrous! Thinking it was a fluke, I tried it again, preparing it myself - and still hated it. So I knew I wouldn’t like the broccoli rabe in this recipe, but I also knew I’d love the recipe itself prepared with broccolini as an alternative. It was wonderful. Hubs and I both enjoyed it. Festive with its bright green and red colors, it was perfect for a Christmas season meal. I served it with a beautiful prime rib roast that Hubs prepared along with “Shiitake Scallopine,” recipe also from this site. - 18 Dec 2011 (Review from Allrecipes USA and Canada)
Great combo! Loved the tangy lemon juice and the sweet roasted red peppers - they played off each other perfectly! Maybe next time I'll add a little red pepper flake to give it just a kick. - 18 Jun 2011 (Review from Allrecipes USA and Canada)
Easy to prepare. Boiling the Broccoli Rabe takes some of the "bite" out but also leaves it saturated with water. It was tender enough in 3 minutes and I squeezed out the excess water before placing it in the skillet which helped to remove some of the excess water. The leftovers are great cold. I added a little fresh olive oil, red wine vinegar and some calamata olives and had it salad style. Delish! - 01 Jul 2011 (Review from Allrecipes USA and Canada)