Broccoli rabe has a slight bitterness that roasting transforms into an addictive sweetness. The many members of the Brassica genus, such as broccoli, cabbages, turnips, and mustard greens, are renowned for their health benefits—including cancer-fighting properties.
1 teaspoon sesame seeds, plus 1 teaspoon for garnish
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper
12 ounces broccoli rabe (about 3 small bunches)
2 tablespoons extra-virgin olive oil, plus another tablespoon to finish
1/2 teaspoon salt
1 tablespoon lemon juice
Preheat your oven to 375˚F.
Mix the seeds and pepper in a ramekin or small bowl and set aside.
Put the broccoli rabe on a sheet pan and drizzle with the oil, tossing to coat the stalks and florets evenly. You want a nice shine all over. Sprinkle the salt on top and toss again. Then arrange the stalks in one layer and pop the pan into the oven for 15 minutes.
Pull the pan out, sprinkle the spices onto the broccoli rabe, and use tongs to give a gentle shake to the greens to let the spices settle in. Put the pan back in the oven for 5 more minutes, then remove.
Serve with a sprinkle of lemon juice, plus the remaining oil and sesame seeds over the top to finish.
