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

  1. 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.

  2. Rinse the broccoli rabe in a colander and drain well.

  3. 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.

  4. 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.

  5. To serve add back the garlic and adjust seasoning with salt and pepper. Grate some parmesan cheese over the dish if you like. Enjoy.

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Lemon Roasted Broccoli with Parmesan

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Leftover Stuffing Waffles