Sesame Broccoli Rabe

This dish is also delicious served cold as a healthy vegetable salad or tossed with cold soba or Asian rice noodles.


4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 105
Fat 5.5 g
Satfat 0.9 g
Protein 5.9 g
Carbohydrate 9.8 g
Cholesterol 0 mg
Iron 1.6 mg
Sodium 340 mg
Caloriesfromfat 47 %
Fiber 0.5 g
Calcium 78 mg


2 bunches (about 1 1/3 pounds) broccoli rabe (rapini)
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
2 tablespoons minced shallots (1 large)
2 tablespoons seasoned rice vinegar
1 tablespoon peanut oil, divided
1 teaspoon dark sesame oil, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt or 1/8 teaspoon table salt
1 large garlic clove, pressed
1 tablespoon sesame seeds, toasted


Trim ends of broccoli rabe stalks. Bring 8 cups water and 1 tablespoon kosher salt to a boil in a large saucepan. Add broccoli rabe; cook 1 minute. Drain and plunge broccoli rabe into ice water; drain.

. Combine shallots, vinegar, 1 1/2 teaspoons peanut oil, 1/2 teaspoon sesame oil, pepper, and 1/4 teaspoon salt in a small bowl; stir well with a whisk.

. Heat remaining 1 1/2 teaspoons peanut oil and remaining 1/2 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add broccoli rabe; sauté 1 1/2 minutes or until thoroughly heated. Remove from heat. Drizzle with shallot mixture; toss gently to coat. Sprinkle with toasted sesame seeds.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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