Total Time
18mins
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.

Ingredients Nutrition

Directions

  1. 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).
  2. 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.

Reviews

(9)
Most Helpful

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!

Rachel_WP June 06, 2011

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.

TasteTester February 23, 2010

This is an amazing recipe. The BEST way to make broccoli rabe. I would cut the black pepper a bit -- think the kind I use is too strong!

Terri7579 December 01, 2009

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