Garlicky Broccoli Rabe

"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."
photo by kiwiheather photo by kiwiheather
photo by kiwiheather
Ready In:




  • 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.

Questions & Replies

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  1. 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!
  2. 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.
  3. 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!
  4. This is the perfect way to do broccoli rabe! Boiling it gets it done perfect and kills the bitterness. Yum, yum! Thanks, Abby Girl!
  5. This recipe is great. The first time we made broccoli rabe, we tried sauteeing it in olive oil in a pan with some seasonings and garlic. It still tasted a bit bitter and was a little more crunchy than we would have liked. Then I found your recipe. The boiling first really makes an incredible difference. We love our garlic and red pepper flakes, so this is definitely a keeper for us. Thanks, Abby Girl!



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