Broccoli rabe, or rapini—also called broccoli raab—is a leafy cruciferous vegetable with edible leaves, stalks, and buds. The buds resemble broccoli heads but are much smaller. It’s a member of the mustard family and can taste slightly bitter, depending on the preparation. It’s a common vegetable in Italian and Portuguese cuisines.
PrintBroccoli Raab With Garlic and Tomatoes
Lemon juice and garlic balance the flavors in this easy broccoli raab recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Vegetables, Side Dish
Ingredients
Scale
- 1 bunch broccoli raab
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped onion
- 1 medium tomato, diced
- 1 clove garlic, crushed and minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon fresh ground black pepper (or to taste)
Instructions
- Rinse the broccoli raab well. Cut about 1/2 to 1 inch off the ends of the stalks, and then cut the bunch of broccoli raab stalks and leaves into 1-inch pieces and put them in a saucepan. Cover with water and bring to a boil over medium-high heat.
- Cover the pan, reduce the heat to medium-low, and cook the broccoli raab for about 2 to 3 minutes, until the stalks are just tender. Drain and set aside.
- Meanwhile, in a large skillet over medium heat, cook the onion in the olive oil until lightly browned. Add the drained broccoli raab, the tomato, and garlic; heat through. Toss with the lemon juice, salt and pepper.
