Lunch: Spicy Broccoli Rabe with Parmesan and Pine Nuts

Recipe by Rhoda Boone Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

This recipe includes fertility superfoods such as:

Broccoli, Lemon, Nuts

Health and fertility benefits of Spicy Broccoli Rabe with Parmesan and Pine Nuts

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 pounds broccoli rabe (about 2 bunches) trimmed and sliced into 2-inch pieces
3 tablespoons olive oil
4 garlic cloves, thinly sliced crosswise
1/2 to 3/4 teaspoon red pepper flakes
4 oil-packed anchovy fillets
1 teaspoon kosher salt, plus more for blanching
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 ounce parmesan, shaved in strips using a peeler (1/2 cup curls)
1/4 cup toasted pine nuts

Instructions

Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.
Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.
Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.

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