Sautéed Broccoli Rabe

By Ali Slagle

Published Dec. 12, 2023

Sautéed Broccoli Rabe
Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(586)
Comments
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Spicy broccoli rabe is often blanched in a big pot of salted water to tame some of its bitter sting, then sautéed with copious olive oil, dried chiles and garlic until silky. But this recipe streamlines and expedites that process: Toss the broccoli rabe in the garlicky oil, add a small quantity of water, cover and steam until fork-tender, then uncover. By the time the liquid has evaporated, the broccoli rabe will be ready. If you find it too bitter, just keep cooking; it will only grow sweeter and softer. Serve this dish any time you’d make a side of broccoli, with meat, fish, beans or other proteins.

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Ingredients

Yield:4 servings
  • ¼cup extra-virgin olive oil
  • 6garlic cloves, thinly sliced
  • 1bunch broccoli rabe (about 1 pound), cut crosswise into thirds
  • ¼teaspoon crushed red pepper, plus more to taste
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

151 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 4 grams protein; 306 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven or skillet with a lid, heat the oil and garlic over medium. When the garlic is sizzling and some edges are golden, 2 to 3 minutes, add the broccoli rabe, crushed red pepper and a big pinch of salt. Toss to coat in the oil.

  2. Step 2

    Add ¼ cup water, cover and cook until the thick stems are tender, 3 to 5 minutes. Uncover and toss until the liquid has evaporated, 1 to 2 minutes. Taste a piece: If it’s still too bitter for you, continue to cook uncovered over medium, stirring occasionally, until it’s delicious, 5 to 10 minutes. Season to taste with salt and crushed red pepper.

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Ratings

5 out of 5
586 user ratings
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Comments

CJ in NY

The bitter is the BEST PART! :) Also, boost the flavor with a few anchovies added in with the olive oil, let them dissolve, then add the rabe. Lastly, always add a healthy squeeze of fresh lemon juice to finish it off. Buon appetito!

Tom

My Wife and I cook broccoli rabe sautéed with olive oil and chopped onions and make a sandwich on ciabatta. with sharp provolone. Outstanding!

CJ in NY

The bitter is the BEST PART! :)

Bobby

I bought my first broccoli rabe a couple of days ago and came here for advice for preparation advice. This recipe seemed simplest. I went long on the range of cooking time, and I used a Dutch oven. Turned out great. Beautiful touch of bitter.

Jill Orent

Perfect results. Cooked exactly as directed.

Mike

Much like cooking asparagus, this recipe benefits from disposing of the woodiest portion of the stem.

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