Spicy Tomato Broccoli Rabe

Serves 4

4 garlic cloves, pressed and allowed to sit for 10 minutes
¼ cup crushed tomatoes
½ cup roasted red peppers (homemade or jarred)
¼ cup finely grated Parmesan cheese, plus more for serving (optional)
⅛ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
¼ teaspoon grade B maple syrup (optional)
½ teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
2 teaspoons sea salt
1 pound broccoli rabe
Juice of 1 lemon

  1. In a blender or food processor, combine ¾ of the garlic and the next 7 ingredients and process for about 1 minute or until completely smooth. Slowly add 2 tablespoons of the oil and continue blending for another 15 seconds. Transfer this sauce to a jar with tight-fitting lid.

  2. Bring a large pot of water to the boil and add the salt. Trim the last 2 inches of fibrous stem off the broccoli rabe, then cut the remaining stems in half lengthwise; this will speed cooking time. Prepare a large ice-water bath.

  3. Blanch the broccoli rabe for 1 minute in the boiling water, then immediately transfer it to the prepared ice-water bath. When it is cool, drain it, squeezing out as much water as you can.

  4. Heat the remaining 1 tablespoon oil in a skillet over medium heat and add the remaining garlic and 1 tablespoon of the spicy tomato sauce. Add the blanched broccoli rabe to the pan and sauté for 3 minutes.

  5. Stir in the remaining spicy tomato sauce and lemon juice and heat briefly. Transfer to a serving dish and garnish with more cheese if you wish.


  1. Weil, Andrew, and Ditte Isager. Fast Food, Good Food: More than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Little, Brown and Company, 2015.