Broccoli Rabe With Garlic
Broccoli rabe brings a pleasant bitterness that pairs beautifully with garlic and olive oil. A quick blanch keeps the stems tender and the leaves vibrant before everything is finished in the skillet. It’s fast, flavorful, and works well alongside almost any main dish. This simple preparation allows you to adjust the flavor easily—add crushed red…
Broccoli rabe brings a pleasant bitterness that pairs beautifully with garlic and olive oil. A quick blanch keeps the stems tender and the leaves vibrant before everything is finished in the skillet. It’s fast, flavorful, and works well alongside almost any main dish.
This simple preparation allows you to adjust the flavor easily—add crushed red pepper for heat, a splash of vinegar for brightness, or a sprinkle of Parmesan to soften the bitterness. It’s a versatile, classic vegetable side that feels both rustic and elegant.
What You’ll Like About This Recipe
Quick-cooking. Blanching and sautéing take just minutes.
Bold, savory flavor. Garlic and olive oil complement broccoli rabe’s natural bitterness.
Flexible seasoning. Add red pepper, vinegar, or Parmesan to suit your taste.
Pairs with everything. Works with pasta, chicken, steak, or seafood.
Ingredient Notes
- Broccoli rabe – Trim the tough stem ends; blanching reduces bitterness and helps it cook evenly.
- Olive oil – Forms the base for sautéing and carries the garlic flavor.
- Garlic – Minced finely for even cooking; adds depth and aroma.
- Crushed red pepper flakes – Brings gentle heat; adjust to taste.
- Kosher salt & black pepper – Essential for balancing and finishing the dish.
- Vinegar or pepper sauce – Optional additions that brighten flavor.
- Parmesan cheese – A great finishing touch to soften the bitterness.
Steps to Make Broccoli Rabe With Garlic
- Trim the broccoli rabe and wash thoroughly.
- Blanch briefly in salted boiling water, then shock in ice water to stop the cooking.
- Heat olive oil in a skillet and cook the garlic and red pepper flakes until just golden.
- Add the drained broccoli rabe and sauté until hot.
Tips
- Don’t skip blanching. It improves texture and reduces bitterness.
- Watch the garlic. Add the broccoli rabe as soon as the garlic begins to color.
- Taste and adjust. A splash of vinegar or sprinkle of Parmesan can balance flavors.
Recipe Variations
- Add citrus brightness. A squeeze of lemon or a bit of zest adds freshness and softens bitterness.
- Make it spicy. Increase the crushed red pepper or add sliced fresh chile for more heat.
- Top with toasted breadcrumbs. Adds crunch and a buttery finish.
- Sauté with sausage. Brown crumbled Italian sausage first, then add the cooked broccoli rabe for a heartier dish.
Serving Suggestions
- Serve with grilled or roasted meats.
- Add to pasta dishes or grain bowls for extra greens.
- Pair with seafood such as cod, shrimp, or salmon.
- Choose Parmesan for a simple but flavorful garnish.
How to Store
Refrigerate: Store cooked broccoli rabe in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat with a splash of water or oil to prevent drying.
Refresh: Add a squeeze of lemon juice, vinegar, or a sprinkle of Parmesan to brighten the flavor before serving.
Frequently Asked Questions
Broccoli Rabe With Garlic
Ingredients
- 1 pound broccoli rabe
- 3 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- Optional: Vinegar or pepper sauce
- Optional: Parmesan cheese
Instructions
- Wash the broccoli rabe. Cut off and discard the bottom 1 to 2 inches of stem.
- Bring a large saucepan of salted water to a boil and fill a large bowl with water and ice.
- Add the broccoli rabe to the boiling water and bring back to a boil; boil for 1 minute.
- With tongs or slotted spoon, remove the broccoli rabe from the boiling water and immerse it in the ice water. Set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and crushed red pepper flakes. Cook, stirring constantly, until the garlic just begins to brown slightly. Don’t let the garlic burn.
- Add the broccoli rabe to the pan with the garlic and cook, tossing and stirring, until it is hot.
- Season the broccoli rabe with salt and freshly ground black pepper, to taste.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
