sauteed broccoli rabe

Broccoli Rabe is appealingly bitter, with a peppery and kind of mustardy flavor.  It makes a terrific simple side dish.

How to Cook Broccoli Rabe

broccoli rabe

olive oil

onion

salt and pepper (to taste)

red pepper flakes

Cut up the broccoli rabe

Use a sharp knife to cut the thick bottom part from the stem, about the bottom two inches.  Cut the remaining stalks, leaves and florets into slices about 1 inch across.  You can chop it into smaller pieces if you like, which is nice if your broccoli rabe is large and mature, with bigger florets and leaves and thicker stems.

Saute the onion and the broccoli rabe.

Heat the oil in a large pan with a lid.  Add the onion, season with salt and pepper halved and sliced and saute for about 8 minutes until the onion is softened and browned.  Then add the broccoli rabe and saute for 3 minutes.

Finish steaming the broccoli rabe.

Stir in the red pepper flakes, add 1/3 cup of water (or broth) to the pan, stir, cover the pan, and allow the broccoli rabe to cook for about 5 more minutes until it is done to your liking.  Adjust seasonings as needed.

This Italian style broccoli rabe is loaded with extra virgin olive oil and fresh garlic. It&#39;s a simple side dish with 4 ingredients that&#39;s wonderfully easy and delicious.

Sauteed Rapini (Broccoli Rabe)

broccoli rabe/rapini (usually 1 bunch)

extra virgin olive oil

garlic (thinly

red pepper flakes (more

Bring a large pot of salted water to a boil. In the meantime, wash the broccoli rabe well under running water to remove any dirt. Pat dry.

Cut the broccoli rabe into 2- to 3-inch pieces. When the water is boiling, drop the pieces into the pot. Blanch for 60 seconds (max 90 seconds) and drain immediately into a colander. The blanching helps remove some of the bitterness but overdoing it can cause the dish to be mushy.

Warm the olive oil in a skillet over medium heat. Add the sliced or minced garlic and cook for about a minute, stirring frequently to prevent burning. Stir in the red pepper flakes followed by the blanched broccoli rabe.

Cook for to 3 to 5 minutes, stirring occasionally, until the broccoli rabe is cooked to your liking. I prefer it to be crisp-tender. You can season with salt and pepper if desired, but I think it has a lot of good flavor without too much of these ingredients.

Remove from heat, serve, and enjoy!

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A quick and flavorful sauteed broccoli rabe recipe featuring garlic, olive oil, and a touch of heat from red pepper flakes. This easy side dish is perfect for a healthy, vibrant addition to any meal in just 15 minutes.

Sauteed Broccoli Rabe with Garlic and Olive Oil Recipe

garlic, roughly chopped

tsp kosher salt

tsp crushed hot red pepper flakes (optional)

Tbsp extra virgin olive oil

water

Prepare Broccoli Rabe and Garlic

Trim off the bottom 1/2 inch of the broccoli rabe stems and roughly chop the garlic cloves to prepare for cooking.

Saute Garlic

Heat 1/4 cup olive oil in a large deep pan over medium-low heat. Add the chopped garlic and sauté gently for 2 to 3 minutes until fragrant but not browned.

Add Broccoli Rabe

Add the broccoli rabe to the pan, stirring to coat it in the olive oil and garlic. Pack the broccoli rabe tightly as it will shrink significantly during cooking.

Steam Broccoli Rabe

Pour 1/4 cup water into the pan and cover it with a lid. Increase the heat to medium-high and steam the broccoli rabe for 3 to 4 minutes until it turns bright green and tender.

Season and Finish Saute

Remove the lid, sprinkle 1 tsp kosher salt and 1/2 tsp crushed red pepper flakes if using. Stir well with a wooden spoon and sauté for an additional 2 to 3 minutes to evaporate any remaining water and infuse flavors.

Final Touch

Turn off the heat and drizzle 2 tablespoons of extra virgin olive oil over the broccoli rabe. Toss gently and serve warm.

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How to Cook Broccoli Rabe

Sauteed Rapini (Broccoli Rabe)

Sauteed Broccoli Rabe with Garlic a...

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