Prep 10 mins
Cook 8 mins
I love my veggies, so I do make this one often. Boiling the broccoli rabe helps remove some bitterness before it's sautéed in garlic-infused oil. If you like it hot, double the amount of crushed red pepper.
- 2 lbs broccoli rabe, trimmed
- 1 teaspoon olive oil
- 2 garlic, thinly sliced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄4 teaspoon crushed red pepper flakes
- Cook broccoli rabe in boiling water 6 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Coarsely chop. (can be done ahead of time).
- Spray large skillet with Pam. Heat oil in a over medium heat. Add garlic; cook 2 minutes, stirring constantly. Stir in broccoli rabe, salt, and peppers. Cook until heated thoroughly.
This was my first time cooking Broccoli Rabe and it turned out really well! I followed the recipe exactly and agree with TasteTester, that some might need a shorter boiling time. I will likely use a little less salt next time. Overall, a very flavorful recipe and the bitterness is truly reduced by boiling. Thanks!
This is the best recipe for broccoli rabe I have ever made. As other reviewers said, the initial blanching removes all of the bitterness. The addition of the red pepper flakes really added a great flavor as well. I blanched the broccoli rabe for 6 minutes as in the recipe and it came out very soft, and when I cooked it the frying pan with the other ingredients it was a little mushy. After looking at the picture of Kiwiwife's, I noticed that my stems were very thin compared to the ones in the photo. I made it again today, adjusting to the size we have in our store, and blanched it for only 2 minutes and it turned out perfect! Thanks for posting this delicious and keeper recipe.