Broccoli rabe, also known as broccoli raab or rapini, is similar to broccoli which does not form a head. The leaves buds, and stems are all edible. The flavor is slightly bitter, and more like mustard greens or turnip greens than broccoli.
Cooked broccoli rabe is often used as a sub or panini sandwich filling along with Italian cheese, sausage, chicken, or ham.
PrintBroccoli Rabe With Garlic
A simple dish of broccoli rabe makes a nice side dish with just about any meal. Add some hot sauce or Parmesan cheese if you like.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Vegetables, Side Dish
Ingredients
Scale
- 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.
