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Roasted Sweet Potato Salad

Spicy Kimchi Broccoli Rabe

Prep: 10 min
Ready: 20 min
4
gluten-freehealthyquickspicyveganvegetablevegetarian

Broccoli rabe pairs perfectly with a gochugaru-based dressing, similar to a kimchi marinade. Lemon and a touch of sweetness balance its bitterness. Delicious immediately, but the flavors meld well after chilling in the fridge.

Ingredients

  • 1 pound broccoli rabe (rapini), woody bottoms trimmed, cut into 2-inch pieces
  • 6 medium garlic cloves, thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 2 tsp kosher salt
  • ¼ cup gochugaru (Korean chili flakes)
  • 1 tbsp soy sauce
  • 1 tbsp agave syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 lemon

Instructions

  1. Briefly rinse the broccoli rabe under cold water, leaving some water clinging to it.
  2. Heat olive oil and garlic in a large skillet over high heat. When the garlic is light golden brown, add the broccoli rabe and cook for 30-45 seconds until tender but crisp. Season with salt and cook for 15 seconds more. Transfer to a mixing bowl, discard any remaining liquid in the skillet, and let cool slightly. Pour off any excess liquid in the bowl.
  3. Add gochugaru, soy sauce, agave syrup, sesame oil, sesame seeds, lemon zest, and juice to the bowl. Toss to combine.
  4. Enjoy warm or store in an airtight container in the fridge for up to 1 week.