Sauteed Broccoli Rabe With Garlic And Oil

Broccoli rabe, also called rapini, is such an amazing veggie.  Its uniquely bitter taste makes it an excellent addition to a variety of Italian dishes but is equally tasty served as a simple side.  This sauteed broccoli rabe recipe cooks in under 10 minutes and it just might become your new favorite side dish!

We eat broccoli rabe almost every week.  It goes particularly well with orecchiette pasta and Italian sausage.  That dish or a variant is on almost every Italian restaurant’s menu in the New York metro area!

Another great to serve it is with a simple seared chicken breast, melted mozzarella, and cherry peppers.  Delicious!

Broccoli rabe would also be a perfect broccoli substitute in this pasta con broccoli recipe.

What is broccoli rabe (rapini)?

Broccoli rabe, also called rapini, is not related to broccoli – in fact, it’s actually a close relative to mustard greens and turnips.  It took on the broccoli moniker to disguise the veggie and make it more appealing to customers. 

Many groups, outside of Italians, do not like it.  It has a distinct taste, that to some may be acquired and then finally loved.  For more info on broccoli rabe, read this article.

Broccoli rabe is inexpensive and widely available on the east coast of America.  It might prove more difficult to find in other regions of the US, depending on where you live, but if you have an Italian specialty store nearby, there is a good chance they will stock it.

How to buy it

Look for plants that are very firm with dark green leaves, tight flower buds, and no yellowing.  If you see yellowing in the flowers, make a hard pass because that means the plant has bolted, making an already bitter green veggie even more bitter.

The brand I come across most frequently is Andy Boy.  They hold a bunch of patents on broccoli rabe and are the largest producer in America.  Sometimes, here in Long Island, I’ll run into someone who grows it themselves.  A former neighbor of mine used to grow every veggie imaginable in his backyard.  He gifted broccoli rabe to me a few times and I’m eternally grateful.

What Italians like to argue over

Besides the sauce vs gravy debate, discussing how to cook this Italian veggie the ‘right’ way always stirs up controversy.

The question –  “Do you boil or blanch your broccoli rabe?”  The ensuing typical discussion might sound something like this, perhaps with a few added expletives (I kept this version G rated):

• Gino – “No. I like to saute it in garlic and oil and then add a bit of water to steam it for a few minutes before finishing with a touch of extra virgin olive oil.”
• Vito – “That’s blasphemy, you must blanch it to remove all the bitterness first.”
• Gino – “Why the heck would I want to do that?  It’s broccoli rabe, after all, it’s supposed to be a bitter veggie.”

I tend to agree with Gino, broccoli rabe is bitter and delicious, the goal should not be to remove every bit of the unique flavor, after all, that is what makes this veggie so different from an equally delicious, albeit different veggie such as broccoli. 

Ditto for radicchio’s unique bitterness.  That being said if you want to blanch it first, go for it! 

I sometimes do blanch it,  give it a chop, and add it to sausage and orecchiette when I’m in a hurry.  It just depends on the application.  In these Broccoli Rabe Italian Sausage Rolls, I simply roasted it in the oven with olive oil and salt.  Outside grilling?  Throw it right on the grill grates for 5-7 minutes with some olive oil.  I love it that way!

How to saute broccoli rabe with garlic and oil

Each numbered pic corresponds to the numbered written instructions below.

1. Begin by mincing 5 cloves of garlic like shown.
2. Chop off the bottom 1″ of the broccoli rabe.

3. In a deep large pan (that has a lid), saute the garlic in a 1/4 cup of olive oil over medium-low heat until lightly golden (about 2-3 minutes).
4. Add the washed broccoli rabe to the pan and mix it once to lightly coat with the garlic and olive oil.  Just pack in it in there, it will reduce substantially during the next steps.
5. Add a 1/4 cup of water to the pan and turn heat to medium-high.
6. Cover and steam the broccoli rabe through.

7. After the broccoli rabe turns bright green (about 3-4 minutes), remove the lid and add 1 tsp of kosher salt, and if desired a 1/2 tsp of hot red pepper flakes.  Continue cooking for 2-3 more minutes to evaporate the excess water.
8. At this point, you can plate and finish with a drizzle of extra virgin olive oil.  Or, bring it to the table right in the pan.  Enjoy!

This veggie pairs well with Chicken Valdostana (it’s in all the recipe pics) a delicious Porchetta Roast or a hearty Pappardelle Bolognese.  Or, just top it on these Italian Instant Pot Pulled Pork Sandwiches.

Top tips

• Buy dark green broccoli rabe that shows no signs of yellowing.
• Always chop off the bottom 1/2″ of the stem (this is the area where it was cut at the farm and is often brown).
• Steam just enough to maintain its firmness.
• Use adequate salt – this enhances the flavors of bitter green veggies.

More classic Italian side dishes

• Garlic spinach
• Baked artichoke hearts with breadcrumbs
• Italian green beans with garlic and oil
• Italian broccoli
• Easy sauteed mushrooms (funghi trifolati)

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