Sautéed Broccoli Rabe
You’ll love how simple Sautéed Broccoli Rabe is to make: just parboil, sauté and serve. It is a great side dish or toss it with pasta and call it dinner.
Servings: 2
Ingredients
- 2 tbsp extra virgin olive oil
- 3 or more garlic cloves, sliced
- 1 bunch of broccoli rabe stems discarded
- ¼ tsp garlic powder optional but recommended
- salt and pepper to taste
- pinch of red chili flakes if you would like some heat
- grated pecorino Romano or Parmesan optional but a welcomed finishing touch
Instructions
- Bring salted water to boil (I usually use the same skillet that I am going to sauté in for less clean up). Decide if you want to keep the broccoli rabe stalks long or coarsely chop (I like to coarsely chop). Boil broccoli rabe for three minutes or just until tender. Do not over cook! Drain and set aside.
- Warm oil in a large skillet over medium heat. Sauté three (or more—I used six, but I love garlic!) sliced garlic cloves for 2-3 minutes until fragrant, stirring occasionally. Add parboiled broccoli rabe. Toss with salt and freshly ground pepper along with any other desired spices (I always use garlic powder and red chili flakes for some heat). Cook for about 3 more minutes until tender. If using, top with cheese. Serve as a side dish or over pasta. Buen provecho!