Italian Broccoli W/ Olive Oil, Garlic, Lemon & Chile Flakes

• 8 ounces broccoli rabe
• 2 cloves garlic (crushed)
• 1 teaspoon hot chile flakes
• 4 tablespoons good quality olive oil
• 1 tablespoon fresh squeezed lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt

1. Wash and dry broccoli rabe -- cut off rough ends. Blanch in lightly salted boiling water until just tender (about 2 minutes). Remove to an ice bath to cool off and stop cooking. Remove and drain well. (You can dry with paper towels if too soggy).
2. Meanwhile, heat olive oil over medium-low heat and add garlic, chile flakes, lemon zest and salt and slowly infuse oil with this mixture, stirring occasionally, about 10 minutes until garlic is tender. (Keep the flame low -- you don't want to saute it higher because the garlic will burn and become bitter).
3. Turn heat up to medium and toss broccoli rabe with olive oil, chile mixture to coat well and warm up broccoli rabe (about 2-3 minutes).
4. Drizzle with lemon juice and serve.

broccoli rabe, garlic, hot chile flakes, olive oil, fresh squeezed lemon juice, lemon zest, salt

Taken from food52.com/recipes/2592-italian-broccoli-w-olive-oil-garlic-lemon-chile-flakes (may not work)