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Despite its name, broccoli rabe is botanically closer to turnip greens than to broccoli. Prep and Cook Time: 50 minutes. Notes: Buy broccoli rabe with firm green florets that show no sign of yellowing. Blanching the vegetable before sautéing removes some of its natural bitterness.

Rosetta Costantino
This Story Originally Appeared On sunset.com

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Credit: Lisa Romerein

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim broccoli rabe, removing tough parts of stems and any stems with a hollow core. Split stems (or quarter them if large) so they'll cook at the same rate as the florets. Rinse well.

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  • Bring a large pot of water to a boil over high heat. Add broccoli rabe (you may have to add in batches, waiting until some cooks down) and cook until tender, 2 to 5 minutes. Scoop out and set aside about 1/4 cup cooking liquid, then drain broccoli rabe in a colander. Let sit until cool enough to handle, about 15 minutes, then squeeze gently to remove excess moisture.

  • Heat oil in a 12-in. skillet over medium heat. Add garlic and chiles and sauté until garlic is golden, about 1 minute. Add broccoli rabe and 1/2 tsp. salt and toss to coat with oil. Increase heat to high and cook until broccoli rabe is heated through and flavorful, about 5 minutes (if it looks dry, moisten with some of the reserved cooking liquid). Season with salt to taste. Serve hot or at room temperature.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

109 calories; calories from fat 77%; protein 3.5g; fat 9.3g; saturated fat 1.3g; carbohydrates 6.1g; fiber 0.1g; sodium 146mg.
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