Italian Broccoli Rabe (Easy Broccoli Rapini Recipe)
This Italian style broccoli rabe recipe makes a delicious side dish. So simple to make! Sautéed in good extra-virgin olive oil, garlic, and a sprinkle of crushed red pepper flakes. We'll teach you the secret to cook them up less bitter!
Servings: 4
Calories: 121kcal
Equipment
Ingredients
- 1 lb broccoli rabe
- 3 Tablespoons extra-virgin olive oil
- 3 garlic cloves peeled and thinly sliced
- sea salt to taste
- large pinch crushed red pepper flakes optional
Instructions
- Roughly trim the broccoli rabe into 1" to 2" pieces by cutting from the bottom up the touch ends (discard the tough ends) and also cutting any thick stems in half.
- Place the broccoli in a large colander and rinse very well. Drain, using your hands to squeeze out any excess water.
- Bring a large pot of salted water to boil. It should be about 3 quarts water to 1 pound of broccoli rabe. So the broccoli will take on the seasoning, be sure to salt the water generously. Add in the broccoli rabe and cook for 3-5 minutes.
- Heat a large skillet with the extra-virgin olive oil over medium heat. As soon as the garlic is aromatic and and softens a little, add the broccoli rabe and stir. An option is you could remove the garlic slices and add back in at the end.
- Cook, stirring often with tongs or a large spoon, until very soft (about 5-7 minutes). Add in a bit of water and lower the heat if needed, while cooking.
- Check the seasoning and season with salt. If you removed the garlic, go ahead and add back in. Add a generous pinch of crushed red pepper if you like it a little spicy. Drizzle on a little bit of extra-virgin olive oil, if you like. Serve hot as a side dish. Enjoy!
Notes
- Broccoli rabe: You'll be buying 1 large bunch. Keep in mind it does shrink up while cooking. You may want to buy two to double the recipe and have some leftover (it's so good!!).
- Garlic: You could add even more garlic, if you like it more garlicky. You could cook it in the olive oil and discard it just to give the oil the flavor. Or take it out as soon as it softens a little so it won't keep browning while the broccoli cooks, and add back in when serving.
- Salt: Depending on how salty is the water that you cook it in, you may need ½ teaspoon more to season. Just check the seasoning and season to your taste.
- Crushed red pepper flakes: Totally optional, but if you like it a little spicy, add a generous pinch.
Nutrition
Calories: 121kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 38mg | Potassium: 231mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 2974IU | Vitamin C: 24mg | Calcium: 127mg | Iron: 3mg