Category: Dips and Sides

Sautéed Broccoli Rabe

  • 1 bunch of broccoli rabe, non leafy stems removed and discarded
  • 3 garlic gloves, thinly sliced
  • extra virgin olive oil
  • 1 can cannallini beans, rinsed (optional)
  • seat salt
  • crushed rep pepper flakes
  • lemon wedges

Bring a large pot of salted water to a boil. Set up a bowl of iced water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and pat dry.

Coat a large sauté pan with olive oil. Add the sliced garlic and crushed red pepper and bring to medium heat. Once the garlic is not quite brown, add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).

I love to add cannellini beans to this dish as well (no need to cook, if you’re using canned beans). Drizzle broccoli rabe with lemon wedges. Serve with multigrain bread, over pasta, or as is.