Broccoli Rabe with Pancetta and Garlic
- 2 lb. broccoli rabe, trimmed and cut into bite-
- 3 oz. pancetta, diced
- 3 garlic cloves, chopped
- 2 to 3 Tbs. extra-virgin olive oil
- Small pinch of hot red pepper flakes (optional)
- Salt, to taste
- Juice of 1⁄2 lemon, or to taste
In a fry pan over medium-high heat, sauté the pancetta until lightly crisp, about 5 minutes. Add the garlic, 2 Tbs. of the olive oil and the red pepper flakes and sauté until the garlic is just slightly colored, about 1 minute. Add the broccoli rabe, adding more oil if needed to prevent scorching, and toss it with the garlic mixture until tender and heated through, 1 to 2 minutes more.
Transfer the mixture to a serving dish and season with salt. Add the lemon juice and toss well. Serve immediately. Serves 4.
Variation Tips: Prepare this dish without the pancetta, let cool to room temperature and serve as a salad. Or, toss the finished dish with freshly cooked pasta and a few dollops of ricotta cheese.