EEE Cooks: Sautéed Broccoli Rabe (Recipe)

We quickly boil our broccoli rabe, which has a more intense flavor than broccoli, to lessen its pungency and then sauté with garlic and oil. It is a tasty vegetable, especially when paired in a meal with pasta and/or sausage.

We start by heating a large pot with water over high heat. We will first blanch the broccoli rabe.

We clean our broccoli rabe well in a colander, cutting off and discarding the thick stems. We then chop it coarsely on our cutting board. When the water is boiling, we add salt and the broccoli rabe. We cook for just a couple of minutes, we want it bright green and just tender.

We drain in the rinsed colander and sprinkle with cold water. We pat it dry while we heat a large pan with olive oil and the garlic clove.

We add the broccoli rabe to the garlic and oil and toss with tongs. After a couple of minutes, we season with a little more salt and some freshly ground black pepper, removing the garlic clove. We serve the rabe with crushed red pepper flakes for a spicy contrast to the “bite” of the vegetable.

Sautéed Broccoli Rabe

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Ingredients