Total Time
15mins
Prep 10 mins
Cook 5 mins

A delicious way to serve an unusual vegetable. Makes a great side dish for fish Blanch the greens in boiling water before sauteeing to reduce the bitterness.

Ingredients Nutrition

Directions

  1. Bring water to boil in a 3.5 quart saucepan.
  2. Wash broccoli rabe and remove stems.
  3. Blanch greens in boiling water for two minutes, then drain and set aside.
  4. In the same saucepan, place the olive oil, garlic and shallots. Saute until garlic is transparent.
  5. Add the greens and salt. Saute for five minutes.

Reviews

(2)
Most Helpful

Great, easy recipe. The only thing I did differently is I didn't boil the Broccoli Rabe. It came out fantastic!

Abujessica December 01, 2007

Well, I have cooked this as posted a couple of times, and I was going to give it 4 stars "loved it." The shallot really makes the difference, adding a bit of sweetness. But, being inspired by this, I went further and adapted it to what I personally feel is a 5-star recipe: Cut an inch off the bottom of the rabe, chop, and blanch 2 minutes after the water comes to a boil again. In the oil, saute 1/3 cup(!) of shallots until softened. Make a clear space in the bottom of the pan, and add the garlic with 1 T water; cook until softened, adding more spoons of water as necessary, taking care not to let the garlic brown. Add the greens plus 1/3 cup double-stregnth chicken bullion, and cook a few minutes until hot. So, thank you, aspiring gourmet, for elevating a classic rabe dish with the shallots! P.S. I am able to get shallots inexpensively at an Asian market.

Dorie's Lori March 13, 2007

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