Best Broccoli Rabe Recipe - Delish

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searchSearchbroccoli rabe
Andrew Bui
Yields: 4 serving(s)Prep Time: 10 minsTotal Time: 20 minsSavePrint

Broccoli Rabe – not to be confused with broccoli – is a slightly bitter green that the stalk, leaves, and tops are all edible! The bottom of the end of the stems are somewhat tough so we remove those and then the broccoli rabe gets blanched to help takeaway some of the bitterness. Sautéing it with plenty of garlic and olive oil makes the greens flavorful and tender and the perfect side. Serve it as a side or with orecchiette pasta and sausage! 

Have you made this yet? Let us know how it went in the comments below! 

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Ingredients

Print
  • 2

    large bunches broccoli rabe, tough stems removed

  • 1 Tbsp.

    extra-virgin olive oil

  • 2

    cloves garlic, minced

  • Kosher salt

  • Freshly ground black pepper

  • Pinch crushed red pepper flakes

  • Lemon wedges, optional 

Directions

    1. Step 1In a large pot of boiling salted water, cook broccoli rabe for 1 minute, then place into a bowl of ice water. Drain and pat dry. 
    2. Step 2In a medium skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add broccoli rabe and season with salt, pepper, and a pinch of red pepper flakes. Toss to coat and cook until warmed through, 2 minutes. 
    3. Step 3Serve with lemon, if desired.
broccoli rabepinterest
Andrew Bui
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