Broccoli rabe is one of my favorite bitter greens, but many people find the flavor too intense.
This recipe is a perfect way to learn to love this liver-loving member of the cabbage family. Serve it up with a side of quinoa, wild rice, or sweet potato and your favorite protein.
2 bunches of fresh broccoli rabe – tough stems cut off
8 cloves of garlic - chopped
1 lemon – cut into wedges
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Fresh Grated Romano cheese
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