Sautéed Broccoli Rabe
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(28)
Ingredients
4 servings
- 1 bunch broccoli rabe
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, sliced
- ¼ teaspoon red pepper flakes
- Sea salt and freshly ground black pepper
- Lemon wedge, for squeezing
How would you rate this recipe?
Preparation
Step 1
Trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli rabe into the boiling water and blanch for 2 minutes. Remove and immerse in the ice water long enough to cool, about 15 seconds. Drain and place on paper towels to dry.
Step 2
Heat the oil in a large skillet over medium heat. Stir in the garlic and cook for 30 seconds, then stir in the red pepper flakes. Add the broccoli rabe and sauté, shaking the pan and gently tossing so that it cooks evenly, until tender, especially the stems, for 3 to 5 minutes. Remove from the pan and drain off any excess liquid. Season with salt and pepper to taste, squeeze with lemon, and serve as a side dish.
Step 3
Save recipe for the next time?
Chef's notes
Broccoli rabe has a distinctive bitter, peppery flavor. Cooking it well past al dente softens its tough stems and mellows its bitter flavor.
