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Sautéed Broccoli Rabe
This sautéed broccoli rabe recipe is a simple, elegant dinner side dish! I love to serve it with Italian fare, such as pasta or polenta.
Prep: 10min
Ingredients:
- 1 bunch broccoli rabe
- 1 tablespoon extra-virgin olive oil (more for drizzling)
- 2 garlic cloves (sliced)
- ¼ teaspoon red pepper flakes
- Sea salt and freshly ground black pepper
- Lemon wedge (for squeezing)
Instruction:
- Trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli rabe into the boiling water and blanch for 2 minutes. Remove and immerse in the ice water long enough to cool, about 15 seconds. Drain and place on paper towels to dry. (If using in this pasta recipe, stop here and continue with that recipe’s instructions.)
- Heat the oil in a large skillet over medium heat. Stir in the garlic and cook for 30 seconds, then stir in the red pepper flakes. Add the broccoli rabe and sauté, shaking the pan and gently tossing so that it cooks evenly, until tender, especially the stems, for 3 to 5 minutes. Remove from the pan and drain off any excess liquid. Season with salt and pepper to taste, and serve as a side dish with a squeeze of lemon.
The BEST SAUTEED BROCCOLI RABE With Garlic And Oil
FAQ
How do you get the bitterness out of broccoli rabe?
Leaving the leafy parts of the vegetable intact during cooking (and the florets in particular) reduces the bitterness caused when the vegetable is cut or chewed. Because the heat of cooking then deactivates one of the enzymes that would otherwise cause bitter flavor, the rabe tastes far more mellow.
Do you take the leaves off broccoli rabe before cooking?
The stalks, leaves, and blossoms of the plant are all edible—you’ll just want to trim off the base of the stem, as it can be woody. If you end up with thick-stemmed broccoli rabe despite your best efforts otherwise, simply shave or peel a bit of the stem like you would with beefy asparagus stalks.
Is broccoli rabe healthier than regular broccoli?
Nutritionally speaking, broccoli and broccoli rabe are very similar. They both provide virtually the same amount of protein and fiber per serving, although broccoli packs twice the number of carbs as broccoli rabe, with 11 grams of carbs per 1 cup (160 grams) of broccoli ( 27 ).
What is broccoli rabe called in the UK?
In the UK, this vegetable is known as Rapini or Turnip Tops, in the US, Broccoli Rabe or Raab and in one of the places of its birth, so to speak, Italy, it has the more romantic sounding name of Cime de Rapa.
