Broccoli rabe gets a bad rap for its bitterness—such a shame! Blanching the leafy stalks whole in boiling salted water for a few minutes mellows the flavor, and sautéing them in extra-virgin olive oil with garlic and a good pinch of crushed red pepper makes them one of the most delicious of all Italian vegetables. More 30-Minute Sides

D'Orazio Food Events
January 2007

Gallery

© James Merrell

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until just tender but still bright green, about 3 minutes. Drain and coarsely chop.

    Advertisement
  • In a large, deep skillet, heat the oil. Add the garlic and red pepper and cook over low heat until the garlic is golden, about 3 minutes. Add the broccoli rabe and cook over moderately high heat, stirring, until hot, about 4 minutes. Season with salt and pepper and serve.

Make Ahead

The blanched broccoli rabe can be refrigerated overnight.