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5 from 11 votes

Sauteed Broccoli Rabe With Garlic And Olive Oil

An easy Italian side dish of sauteed broccoli rabe with garlic, olive oil, and a touch of red pepper flakes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4


  • 1 bunch broccoli rabe
  • 5 cloves garlic
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1/4 cup olive oil
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup water


  • 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!



  • 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.


Calories: 236kcal | Carbohydrates: 7.6g | Protein: 7.3g | Fat: 22g | Saturated Fat: 3g | Sodium: 656mg | Potassium: 455mg | Fiber: 6.1g | Sugar: 0.9g | Calcium: 249mg | Iron: 5mg