Sauteed broccoli rabe with garlic and oil is a simple side dish that is a staple in Italian-American kitchens. This beloved bitter green is complemented by the fragrant garlic and is perfect with any main course.
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A favorite bitter green
Sauteed broccoli rabe with garlic and oil is a staple in our home. This bitter green side is so easy to make and is perfect with nearly any main course, especially Sunday sauce with meatballs.
Broccoli rabe also goes particularly well with orecchiette pasta and Italian sausage. I’ll often make a large batch of broccoli rabe with garlic and oil and save some to throw into this pasta dish later in the week.
The great broccoli rabe debate
Besides the sauce vs gravy debate, discussing how to cook this Italian veggie the ‘right’ way always stirs up controversy, especially amongst Italian-Americans.
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 and changed the names):
- 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 need to 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.
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How to saute broccoli rabe with garlic and oil
Each numbered pic corresponds to the numbered written instructions below.
- Begin by mincing 5 cloves of garlic like shown.
- Chop off the bottom 1″ of the broccoli rabe.
- 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).
- 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.
- Add a 1/4 cup of water to the pan and turn heat to medium-high.
- Cover and steam the broccoli rabe through.
- 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.
- 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!
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
Give these other green veggie sides a try.
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Sauteed Broccoli Rabe With Garlic And Olive Oil
Ingredients
- 1 bunch broccoli rabe
- 5 cloves garlic
- 1 tsp kosher salt
- 1/2 tsp crushed hot red pepper flakes
- 1/4 cup olive oil
- 2 Tbsp extra virgin olive oil
- 1/4 cup water
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Instructions
- Chop off the bottom 1/2" of the broccoli rabe stems. Rough chop 5 cloves of garlic.
- In a large deep pan, saute the garlic for 2-3 minutes in a 1/4 cup of olive oil set to medium-low heat.
- Add the broccoli rabe to the pan and give it all a stir as best as possible to coat with the olive oil. Just pack it in the pan as it will reduce substantially during the next step.
- Add a 1/4 cup of water to the pan and cover. Turn heat to medium-high and let the broccoli rabe steam for 3-4 minutes until bright green.
- Remove lid and season with 1 tsp of kosher salt and if desired a 1/2 tsp of red pepper flakes. Mix the broccoli rabe with a wooden spoon and saute for 2-3 more minutes. Turn off the heat and drizzle a couple of tablespoons of extra virgin olive oil on top. Enjoy!
Notes
- 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 as bitter veggies need more salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this stuff!! I make it exactly the same as you do and in fact, just made it yesterday. It’s so healthy too.
Glad you enjoyed the recipe, Doris!
Love it! I mixed in a bit of orange bell pepper chopped & squeezed fresh citrus over it, along with olive oil- right before eating! It is also a Prebiotic which feeds your good-bacteria & also contains Glucosinolates which is what feeds them. “Beyond its prebiotic properties, broccoli rabe also contains polyphenols and the antioxidant sulforaphane, which contribute to overall gut and body health by reducing inflammation and oxidative stress”.
I substituted broccolini for the broccoli rabe.
This came out nearly perfect (I’m not you :)) I served it as a side dish with angel hair and shrimp (your recipes) and crusty Italian bread. Really delicious!
So glad you enjoyed, Anthony!
My favorite Italian veggie. I eat it on rustic Italian bread. I love your recipes Jim… they are so much like my Aunt Jessie’s… especially the Braciole ! Would you kindly post a recipe for stuffed artichokes when you have time? All the best to you and your family!
Hi Doris, we’re so happy you’re enjoying the recipes. Here’s the recipe for stuffed artichokes: https://www.sipandfeast.com/stuffed-artichokes/
I add some anchovies with the garlic.
This is exactly how my grandmother and mom used to make Broccoli Rabe, no blanching I love the bitterness . She would say if you don’t like the bitterness save your money and buy Broccoli
Great recipe
This is how I love my broccoli rabe.,Delicious.
So happy you enjoyed, Angela!
Excellent! So good and thanks fir the heads up in the notes and recipe about the salt. It was so good. I made this to go with polenta, lamb chops, and some balsamic mushrooms
I had liked at other recipes, your recipe was so easy and quick. Thank you
So happy to hear that, Joanne!
I make it just like Gino , delicious.
I just love all your recipes and am so glad I found your site! Your broccoli rabe recipe is so much better than the way I was cooking it. Thank you!
I had never cooked broccoli rabe before, though I think I have eaten it in restaurants. I saw it at the store and bought some because I love broccoli, and this was a change of pace. I looked up this recipe and followed it exactly except I didn’t add the red pepper flakes. It was absolutely delicious! I will definitely be making it again and again. It was an easy recipe for a very delicious and healthy vegetable dish! I did not find it the least bit bitter.
Love it
I thought I was making brocollirabe pretty much on mark, until I made it this way!!! This is what it really should be! Much easier than my old way-bec that is out the window. I would look no further for a brocollirabe recipe! This is so easy it’s going to be a a regular! FYI-the first time I put a forkful in my mouth I didn’t know if I could get it down it was so bitter..now I love it! Took some practice but I’m glad I pushed thru it. Thanks for sharing!
Thank you for the recipe, I was doing my Brocolli rabe wrong, looks much easier and delicious
Love broccoli rabe!!!
I steam and sautée; I blanch but only because I like the bright green color.
I discovered today that the raw stems are sweet!
Thanks for your recipe. I upped the garlic as per recipe.
Simple, easy and delicious. I enjoy the bitterness but did blanch it to dial it down a little. Thanks!
Hi Carolyn, we’re so happy you enjoyed and really appreciate the comment!
I love, love, your recipes..so easy to follow &delicious..
Hi Rose, Thanks for the comment and so happy to hear you’re enjoying the recipes!
In general, if a recipe does not state the type of olive oil to use, should I use:
1) regular; 2) virgin; 3) extra virgin?
Enjoy going through your recipes and look forward to start making some of them. They appear far above those on other sites. Many thanks!
Hi Pamela, thanks for the comment! When I say “olive oil” in a recipe, I’m referring to regular olive oil. If I am using extra virgin, I’ll always say extra virgin olive oil. Hope that helps!
This is a Great Recipe and almost exactly how I make it. Another Youtube chef who I follow chef Jean Pierre always comments, ” if you can avoid using water in recipes then don’t do it, instead replace the water with stock, chicken, beef or vegetable.” And that’s how I finish this recipe with chicken stock to steam a little.
Hi Jim, thanks for the comment, and happy you enjoyed the recipe!
Delicious! I don’t blanch it first, I find the steaming with the water to be sufficient. I discovered this recipe less than a month ago and have made it 3 times already! Wish there were a camera function so I could show you tonight’s result! BUONISSIMI 🤤
We’re so happy you enjoyed, Terri!