Broccoli Rabe With Garlic And Pancetta

• 2 lbs broccoli rabe or 2 lbs baby broccoli, cut into bite-sized lengths
• 3 ounces pancetta, diced
• 3 garlic cloves, chopped
• 3 tablespoons extra virgin olive oil, divided
• 1 pinch red pepper flakes
• salt
• 1 lemon, juice of (to taste)

1. Bring a large pot of heavily salted water to a boil. Add broccoli rabe and cook until just bright green, then immediately remove and plunge into ice water. Drain and set aside.
2. In a skillet, over medium-high heat, saute the pancetta until lightly-crisp, about 5 minutes. Add garlic, 2 T olive oil and pepper flakes. Saute until garlic is slightly golden, about 1 minute. Add broccoli and more oil if needed. Toss and cook until tender and heated through. Remove from heat and add lemon juice. Transfer to a platter and garnish with more pepper flakes, parmesan and/or bread crumbs.

broccoli rabe, pancetta, garlic, extra virgin olive oil, red pepper, salt, lemon

Taken from www.food.com/recipe/broccoli-rabe-with-garlic-and-pancetta-330015 (may not work)