Sautéed Broccoli Rabe
This was a staple in my home growing up and has become one in my home now. I love broccoli rabe on it’s own as a side dish, mixed with white beans as a vegetarian main course, sautéed with sausage as a pasta sauce. It’s versatile and delicious.
Tips:
Like all greens, you can cook a big batch of this in the beginning of the week and reinvent it all week long.
Sautéed Broccoli Rabe
Serves 4 as a side
PREP 5 minutes
COOK 20 minutes
INGREDIENTS
2 bunches broccoli rabe
3 tablespoons good olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Parmesan cheese for serving
INSTRUCTIONS
Prepare your broccoli rabe by cutting off the tough bottoms. For an elegant side dish, I like to keep the broccoli rabe whole, but when adding to pasta dishes, I like to cut it into 2” pieces.
Rinse the broccoli rabe in a colander and drain well.
Meanwhile, heat a large skillet over medium heat and add the olive oil and garlic. Cook the garlic until it’s fragrant and golden brown. Remove the garlic with a slotted spoon to a plate for later.
Add the rabe to the skillet along with red pepper, salt and pepper. Cover for about 5 minutes, then stir. Continue to cook until the stems are tender. Depending on how you cut the broccoli rabe it can be another 5 minutes or longer.
To serve add back the garlic and adjust seasoning with salt and pepper. Grate some parmesan cheese over the dish if you like. Enjoy.