Sesame Broccoli Rabe

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

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 105
  • Fat: 5.5g
  • Saturated fat: 0.9g
  • Protein: 5.9g
  • Carbohydrate: 9.8g
  • Cholesterol: 0mg
  • Iron: 1.6mg
  • Sodium: 340mg
  • Calories from fat: 47%
  • Fiber: 0.5g
  • Calcium: 78mg


  • 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


  1. 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.
  2. . 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.
  3. . 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.
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