Sauteed Broccolli Rabe

Sauteed Broccolli Rabe

Sauteed Broccoli Rabe: Add some bold Italian flavor to your dinner table. The recipe doubles easily.


For 1 Person

  • 1 pounds broccoli rabe (rapini)

  • 1/2 tablespoons lightly toasted pinoli or pine nuts, toasted (optional)

  • 1/10 cup extra virgin olive oil

  • garlic cloves, chopped

  • 1/8 teaspoon crushed red pepper flakes

  • salt


  1. In a large pot (6-8 quart size), fill 3/4 way with cold salted water. Bring water to a boil.

  2. While water is coming to a boil, trim the large woody portions of the stems from the broccoli rabe. Place large bunches into the boiling water.

  3. Blanch the broccoli rabe until crisp tender, about 2 to 3 minutes per bunch.

  4. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.

  5. Heat the olive oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 1 minute.

  6. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes.

  7. Season with salt, to taste.

  8. Serve immediately tossing the broccoli rabe with the toasted pine nuts, is a matter of taste.

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