Sautéed Broccoli Rabe With Garlic and Chili Flakes Recipe

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Vicky Wasik

Why It Works

  • Blanching the rabe first softens it rapidly, cutting down on the overall (over)cooking time.

Broccoli rabe has a bitter edge and sometimes fibrous stalks, both of which are tamed by prolonged cooking. In this classic Italian side dish, the rabe is blanched, then sautéed with olive oil, garlic, and chili pepper flakes until it's well past well-done—at which point it tastes best. It's a recipe that proves that sometimes overcooked vegetables are a very, very good thing.

Recipe Facts

4.8

(4)

Cook: 25 mins
Active: 20 to 30 mins
Total: 25 mins
Serves: 4 servings

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Ingredients

  • Kosher salt

  • 1/4 cup (60ml) extra-virgin olive oil

  • 4 medium cloves garlic, thinly sliced

  • Large pinch red pepper flakes

  • 1 pound (450g) broccoli rabe, ends trimmed

Directions

  1. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat olive oil with garlic over medium heat until garlic just begins to turn golden, about 2 minutes. Add red pepper flakes and toast for about 30 seconds. Remove from heat.

  2. Add broccoli rabe to boiling water and cook until thickest parts of stalks are tender, 2 to 3 minutes. Drain well. Add rabe to skillet, toss well, and return to medium-high heat. Cook, stirring occasionally and lowering heat as necessary to prevent scorching, until rabe is very tender, about 10 minutes. Season with salt. Serve right away, or continue to cook over low heat, stirring occasionally, for up to 20 minutes longer before serving (it just gets better and better).

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Nutrition Facts (per serving)
150 Calories
14g Fat
4g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 150
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 117mg 5%
Total Carbohydrate 4g 2%
Dietary Fiber 3g 11%
Total Sugars 0g
Protein 4g
Vitamin C 24mg 118%
Calcium 127mg 10%
Iron 3mg 14%
Potassium 233mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)