Sautéed Broccoli Rabe
Published Dec. 12, 2023
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup extra-virgin olive oil
- 6garlic cloves, thinly sliced
- 1bunch broccoli rabe (about 1 pound), cut crosswise into thirds
- ¼teaspoon crushed red pepper, plus more to taste
- Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
151 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 4 grams protein; 306 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large Dutch oven or skillet with a lid, heat the oil and garlic over medium. When the garlic is sizzling and some edges are golden, 2 to 3 minutes, add the broccoli rabe, crushed red pepper and a big pinch of salt. Toss to coat in the oil.
- Step 2
Add ¼ cup water, cover and cook until the thick stems are tender, 3 to 5 minutes. Uncover and toss until the liquid has evaporated, 1 to 2 minutes. Taste a piece: If it’s still too bitter for you, continue to cook uncovered over medium, stirring occasionally, until it’s delicious, 5 to 10 minutes. Season to taste with salt and crushed red pepper.
Private Notes
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Cooking Notes
CJ in NY
The bitter is the BEST PART! :)
CJ in NY
The bitter is the BEST PART! :) Also, boost the flavor with a few anchovies added in with the olive oil, let them dissolve, then add the rabe. Lastly, always add a healthy squeeze of fresh lemon juice to finish it off. Buon appetito!
Fred Como
I assume the broccoli rabe should be washed first. If so, make sure it's not dripping wet when added to the hot oil. It will splatter all over the stove and the cook. Also, the tips of the stalks should be trimmed because they are usually dried out and too fibrous to eat.
Dee
This is pretty much the only way I cook Broccoli Rabe, though I might just do three or four garlics - funny, the individual cloves I've been getting lately are quite huge and probably count as two regular ones or three small ones. And, the bitterness is the point!
Tom
My Wife and I cook broccoli rabe sautéed with olive oil and chopped onions and make a sandwich on ciabatta. with sharp provolone. Outstanding!
Karen in Seattle
Super easy and so tasty.
tk
Easy to make and tasty.
Laura
Followed this to the letter except for a squeeze of lemon and a dusting of finely grated parm after plating. Perfect. Just the right amount of bitter/spicy.
RGin AZ
It's good to see a recipe for Broccoli Rabe that doesn't boil the heck out of it. Growing up in an Italian American family, we all agree that bitter is better. Nothing beats the liquor out of the cooking pot. It is also a great digestif. Yes, trim the fibrous ends from the bottom (and trim any yellow leaves). Yes, wash the Broccoli Rabe but there is no need to dry it. Put it in the pot with the water still clinging. For two bunches of Broccoli Rabe that is all the water you need.
Rebecca
We got some hard-to-find broccoli rabe seeds and grew them in our garden this past year. Really loved it! When I would do this simple saute (which was every few days when our plants gave us enough to harvest), I always added a little anchovy paste to the initial ingredients as it gives it just that extra soupcon of umami that makes all the difference.
TonyL
Made as is. Delicious.
Nadine
So easy and delicious!
Kim
My Italian grandmother made broccoli rabe this way but always added a dash of nutmeg at the finish to tame some bitterness.
Evan
Can I make this exact recipe but with regular broccoli rather than broccoli rabe?
J0sephus
If you don’t like bitter, don’t buy Rabes with any yellow on the flowers
Dana
If you want less bitter, steam the broccoli raab first - for about 5 minutes. Also, whole cloves of garlic, not sliced is the way my family have always made it, and finally, 1/4 cup of chicken broth not water for when you are simmering it.
Rosalie
I add red pepper flakes and anchovy to the oil and garlic being careful not to burn the garlic. The anchovy lends complexity to the taste and is not fishy. After washing the Rabe, I peel away the outer parts of the stems, if they are thick and woody. I cut the Rabe in thirds and cook the stems in the oil and garlic covered for about 3 minutes before adding the rest.
J
Definitely need to trim the end of the stems. Also, it takes longer than 5 min (more like 25) to truly get them tender. This is a green. If you’re serving it with any crunch, you’re serving it wrong.
Mx.Sofie
Made some last night. Personal preference is NOT to let the garlic brown. It's flavor is then more aromatic than toasted. Either way - BR is great counter to Baked Beans, Mashed Potatoes, Grilled Steak.. anything rich.
s.martiny
Peeling the stalks makes them more delicious.
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