Broccoli Rabe, Italian Style

Italian green vegetables don't get better than this easy, classic broccoli rabe recipe: rapini sautéed with lots of garlic and olive oil, topped with red pepper. Plus: learn how to get the excess bitterness out of broccoli rabe.

Prep Time5

Cook Time15

Servings: 4 to 6 people

Calories: 99kcal

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Ingredients

▢ 1 large head broccoli rabe (rapini), rinsed and stem ends trimmed
▢ Kosher salt (I use Diamond Crystal)
▢ 3 tablespoons good olive oil
▢ 5 large cloves garlic, peeled and thinly sliced
▢ 1 generous pinch hot red pepper flakes

Instructions

Bring a pot of well-salted water to a boil. Add the broccoli rabe and blanch for about 1 minute, until wilted. Drain well.
PRO TIP: Blanching the broccoli rabe in salted water not only keeps the color vibrant green, it also gets the excess bitterness out.
Use a cutting board to chop the drained broccoli rabe into 1" to 2" pieces and set aside.
Heat a large skillet with the olive oil over medium heat. Add the garlic and cook for about 30 seconds, until slightly golden brown. Do not burn the garlic, or it will taste very acrid.
Add the broccoli rabe with a generous pinch of salt. Cook, stirring often, until very soft and tender (about 4 to 5 minutes).
PRO TIP: Garlic getting a little too brown? Add a little water, a tablespoon at a time, and reduce the heat if necessary.
Adjust the seasoning and toss in a generous pinch of hot red pepper flakes and an extra glug of extra virgin olive oil, if desired. Serve the rapini warm or at room temperature.
TIP: Depending on the saltiness of the water, you may need to add more salt.

Notes

This Italian sautéed broccoli rabe will keep for two to three days refrigerated in an airtight container. Reheat the rapini in a pan over medium heat with a little additional olive oil.

You can serve this dish on its own (maybe with a garnish of red pepper, parmesan cheese, or pecorino-Romano on top), or incorporated into many Italian dishes. Toss the greens with pasta and Italian sausage, for example, or serve as a side with a Sunday supper like pasta and meatballs or baked ziti.

Nutrition

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.