Broccoli Rabe Recipe (10 Min!) - Wholesome Yum (2024)

I’m always looking for new veggies to make, and learning how to cook broccoli rabe was my latest adventure when I spotted it at the store. It looks a bit like a cross between sauteed broccoli or broccolini and bok choy, but has its own unique taste. While some people find it bitter, I discovered that blanching it first and then cooking it with olive oil, garlic, and parmesan cheese makes it really yummy! This broccoli rabe recipe is a quick and easy side dish that adds a tasty twist to any meal.

Why You’ll Love This Broccoli Rabe Recipe

• Bold garlic and peppery flavors
• Perfect crisp-tender texture
• Only 5 simple ingredients (plus salt and pepper)
• Ready in just 10 minutes
• Faster than roasting
• Healthy, quick side dish

What Is Broccoli Rabe?

Broccoli rabe, also known as rapini, is a green cruciferous vegetable with leafy tops, small broccoli-like florets, and stems. It has a slightly bitter flavor and is popular in Italian cooking.

Ingredients & Substitutions

This section explains how to choose the best ingredients for this sautéed broccoli rabe recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Broccoli Rabe– This veggie is in season in the early spring, fall, and early winter, but you can find it others times of year, too. Choose stalks that are young and not too woody, as these are less bitter. Trim the tough ends, similarly to how you would asparagus.
• Extra Virgin Olive Oil – I recommend this oil for its rich flavor. Regular olive oil or avocado oil can also work.
• Garlic – Slice the cloves thinly, not minced. If you prefer, you could use 3 teaspoons jarred minced garlic instead, but watch carefully because minced will burn faster.
• Sea Salt & Black Pepper
• Crushed Red Pepper Flakes – For a hint of heat in this broccoli rabe recipe. You can substitute the hot pepper flakes with a pinch of cayenne pepper or chili powder instead, or simply omit it for a milder dish.
• Grated Parmesan Cheese– Although optional, grated parmesan adds a savory, nutty flavor that beautifully complements the slight bitterness of the broccoli rabe. You can also opt for shredded parmesan instead.
• Lemon Wedges– Serving with a squeeze of fresh lemon adds brightens the flavors of the dish. You could also stir lemon juice or lemon zest directly into the skillet at the end, or omit altogether.

How To Cook Broccoli Rabe

This section shows how to make broccoli rabe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Blanch. In a large saute pan, boil a few inches of salted water. Blanch the broccoli rabe, until tender but firm.

2. Shock. Quickly transfer the cooked broccoli rabe to a bowl of ice water to stop cooking process. Drain and pat dry.

3. Saute the garlic. Wipe and dry the pan. Heat the olive oil over medium-high heat, and saute the sliced garlic until fragrant.
4. Saute the broccoli rabe. Add the broccoli rabe, sea salt, black pepper, and crushed red pepper flakes. Cook until warm.
5. Garnish. Sprinkle with grated parmesan cheese and add a squeeze of lemon.

See Also

Make the Most of Broccoli Rabe With These 5 TipsThe Secret to Better Broccoli? Cook it The Italian WaySautéed Broccoli Rabe RecipeItalian Broccoli Rabe (Easy Rapini Recipe)

Recipe Variations

• Extra Lemony – If you want more citrus than just a squeeze of lemon at the end, zest a whole lemon into the olive oil while it heats, then finish the dish with extra lemon juice.
• Balsamic Glazed – After sautéing, drizzle with homemade balsamic glaze for a sweet and tangy finish.
• Cheesy – Sprinkle shredded mozzarella or crumbled feta cheese over the cooked broccoli rabe, then broil it briefly until the cheese melts and becomes bubbly.
• Nutty – Toss in a handful of pine nuts or sliced almonds together with the garlic.
• Broccoli Rabe And Sausage – After blanching broccoli rabe, brown a pound of ground Italian sausage in the skillet. Proceed with the rest of the recipe for a skillet meal. Cherry tomatoes (cooked with the broccoli rabe until they start to burst) also make a nice addition to this combo.

Storage Instructions

• Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
• Reheat: Warm in a skillet over medium heat until heated through, or in the microwave for a quick option.
• Freeze: Pack in airtight containers or zip lock bags, and freeze for up to 6 months. Thaw in the refrigerator overnight before reheating.

What To Serve With Broccoli Rabe Recipes

This healthy veggie pairs well with Italian dishes, but you can quite serve it as a simple side to literally any protein. Here are some dishes I like to pair with it:

• Chicken – I like this side dish with roasted chicken thighs or juicy grilled chicken for a simple meal. It also works well with richer options, like creamy lemon chicken or cheesy ranch chicken.
• Beef – Serve with anything from a classic sirloin steak to a juicy burger.
• Fish – Plate it with baked salmon for a simple meal that has similar flavors, nut-crusted baked haddock for a little crunch, or parmesan crusted tilapia for a cheesy option.
• Pork – Pair with a savory pork sirloin roast, or quicker pan seared pork chops.
• Potatoes – Balance these leafy greens with some hearty Greek lemon potatoes, or make stuffed sweet potatoes for a complete meal.