Broccoli Rabe with Garlic and Pancetta
Savor the perfect balance of bold and savory flavors with this Broccoli Rabe with Garlic and Pancetta recipe. Tender, slightly bitter broccoli rabe is blanched and then sautéed in a rich garlic-infused olive oil, complemented by crispy, golden bites of pancetta and a touch of red pepper flakes for gentle heat. The dish is finished with a squeeze of fresh lemon juice (optional) for a burst of brightness that enhances the vibrant, earthy undertones. This quick and easy side dish, ready in just 25 minutes, is as versatile as it is delicious—pair it with roasted meats, creamy pastas, or simply serve it as a centerpiece of your Italian-inspired feast. Perfect for weeknight dinners or special occasions, this recipe showcases how simple ingredients can create a gourmet experience. Keywords: broccoli rabe recipe, garlic and pancetta side dish, Italian vegetable recipes, quick and easy side dishes.
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Recipe Information
Ingredients
- 1 bunch (about 1 pound) Broccoli rabe
- 4 ounces, diced Pancetta
- 4 cloves, thinly sliced Garlic
- 0.5 teaspoons Red pepper flakes
- 2 tablespoons Olive oil
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Black pepper
- 0.5 (for fresh lemon juice, optional) Lemon
Instructions
Trim the ends of the broccoli rabe and cut it into 2-3 inch pieces. Rinse well under cold water and drain.
Bring a large pot of salted water to a boil. Blanch the broccoli rabe for 1-2 minutes, then transfer it immediately to an ice water bath to stop the cooking process. Drain and gently pat dry.
In a large skillet over medium heat, heat olive oil. Add the diced pancetta and cook until crispy, about 4-5 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Lower the heat to medium-low and add the sliced garlic to the skillet. Cook until fragrant and lightly golden, about 1-2 minutes. Stir in the red pepper flakes.
Increase the heat back to medium and add the blanched broccoli rabe to the skillet. Toss to coat in the garlic-pancetta oil. Cook for 3-4 minutes, stirring occasionally, until the broccoli rabe is tender and heated through.
Season with salt and black pepper to taste. Stir in the cooked pancetta.
Optional: Squeeze fresh lemon juice over the dish for added brightness.
Serve warm as a flavorful side dish.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 122 mg | 40% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 6.1 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1507 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
