• Laura Cognetti

Sauteed Broccoli Rabe

Download the Recipe Card Here

Broccoli rabe is one of those vegetables that people have a love it or hate it attitude towards. Fun fact- it is in the same subspecies as a turnip. Throughout my 20s I would never choose to eat broccoli rabe, but then I learned how to cook it the right way. LIFE CHANGING! One of the biggest benefits to broccoli rabe is that it is so versatile. You can use it in pasta dishes, alone as a side dish or on sandwiches. The secret is to make sure that when you blanche it, it stays in the water long enough to pull out the bitterness. I recently made sauteed broccoli rabe and served it on sausage patty sandwiches with shaved provolone- it was the perfect al fresco dinner. Try this recipe out and let me know what you think. As always, don't forget to follow me on Instagram (@greatkitchenescape) and on Facebook (Great Kitchen Escape). Thanks for following along!~LC

As always, gather up your ingredients to get started. Fill a large pot with well salted water and bring to a boil. Take your two cloves of garlic and slice them thin. For the broccoli rabe trim off the rough stems. Depending on the bunch you have, the amount cut off will vary.


Once your water has reached a steady boil, immerse your broccoli rabe and boil for 60-90 seconds. The water in the pot will be a unique shade of green when you remove it. Plunge the broccoli rabe directly into ice water to stop the cooking process.

Lay broccoli rabe out on a towel and pat to dry.

Heat olive oil in a large nonstick pan over medium heat. Once hot, add garlic and mix around until just fragrant, about 30 seconds. Add broccoli rabe and toss to coat in oil. You want to only cook until broccoli rabe is warm- about 3-4 minutes. Season with salt and pepper and serve however you would like! There are so many options here, so try it a few different ways.


Download the Recipe Card Here


Sauteed Broccoli Rabe

1 bunch broccoli rabe

2 cloves garlic

3 Tablespoons olive oil

Salt and pepper, to taste

1. Bring a large pot of well salted water to a steady boil.

2. Slice garlic very thin. Cut off the woody stems of the broccoli rabe.

3. Once water is at a steady boil, boil broccoli rabe for 60-90 seconds. Remove and immediately plunge into an ice bath.

4. Remove broccoli rabe from ice bath and pat dry with towels.

5. Heat olive oil in a large nonstick pan over medium heat. Add garlic and cook until just fragrant, about 30 seconds. Add broccoli rabe and toss to cover in oil until warm, about 3-4 minutes. Season with salt and pepper to taste. Enjoy!


See nutritional information here.

14 views

© 2020 by Great Kitchen Escape. 

  • great_kitchen_escape