Sauteed Broccoli Rabe With Pancetta, Onion, and Garlic

12 Ounces Of Broccoli Rabe With The Stems Removed And Cut Into About 1 1/2 Inch Pieces

Two Tablespoons Of Diced Pancetta

Two Tablespoons Of Diced Spanish Onion

Two Minced Garlic Cloves

1/4 Teaspoon Of Crushed Red Pepper Flakes (Add More If You Like Spicy Food)

Two Tablespoons and 1/2 Teaspoon Of Sea Salt, Divided

The Juice Of 1/2 Lemon

A Tablespoon Of Olive Oil

The first step is to blanch the broccoli rabe in a pot of salted, boiling water. This step helps to remove some of the bitterness of the greens. Add two tablespoons of sea salt to a pot of cold water. Bring the water to a boil. Cook the broccoli rabe in the pot of boiling water for 4 minutes. Drain the broccoli rabe well in a colander and set it aside.

Into a 12-14 inch non-stick saute pan, add the olive oil and the pancetta. Cook on low heat until the pancetta becomes crispy. Add the onion, the garlic, 1/2 teaspoon of sea salt, and the crushed red pepper flakes. Turn the heat up to medium high and cook the onion and the garlic while stirring for two minutes. Add the broccoli rabe. Cook while stirring for an additional two minutes. Turn off the heat. Squeeze the lemon juice on top of the broccoli rabe and serve while hot.

Note: This broccoli rabe is excellent when served over spaghetti. For added flavor, cook the pasta in the same water that was used to blanch the broccoli rabe.