Best 8 Easy Sauteed Broccoli Rabe Recipes

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Broccoli rabe, also known as rapini, is a leafy green vegetable with a slightly bitter taste. It is a popular ingredient in Italian cuisine and is often used in pasta dishes, soups, and salads. It can be sautéed, steamed, or roasted. Broccoli rabe is a good source of vitamins A, C, and K, as well as folate and calcium. This article provides three easy recipes for sautéed broccoli rabe: a basic recipe, a recipe with garlic and chili flakes, and a recipe with white beans and sausage. All three recipes are simple to follow and can be made in under 30 minutes. They are also all delicious and healthy ways to enjoy this versatile vegetable.

Let's cook with our recipes!

QUICK SAUTEED BROCCOLI RABE



Quick Sauteed Broccoli Rabe image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 bunch broccoli rabe (about 1 pound), stems trimmed
2 tablespoons olive oil, plus more if needed
1/2 cup panko
1 tablespoon anchovy paste
Pinch red pepper flakes
Zest and juice of 1/2 lemon

Steps:

  • Prepare a large bowl of ice water. Bring a pot of salted water to a boil and cook the broccoli rabe until slightly tender, 3 to 4 minutes. Transfer to the ice bath for 2 minutes to stop the cooking, then remove and dry off.
  • Add the olive oil to a large saute pan and heat over medium heat until shimmering. Add the panko and toast until golden, about 1 minute. Remove from the pan.
  • Add the anchovy paste and let it melt in. Add the broccoli rabe, plus more olive oil if dry, along with the red pepper flakes and some salt and pepper. Cook until tender, about 5 minutes. Remove from the heat and add the lemon zest and juice.
  • Add the broccoli rabe to a serving bowl and top with the crispy panko.

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

Try serving this healthy sautéed broccoli rabe side dish with our Garlic-Roasted Chicken Breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 5

Coarse salt and ground pepper
1 1/2 pounds broccoli rabe, trimmed
3 tablespoons pine nuts
1 tablespoon olive oil
1 teaspoon grated lemon zest

Steps:

  • In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside.
  • Toast pine nuts in a skillet over medium heat, shaking skillet, until evenly golden brown, 4 to 5 minutes; remove from skillet. Heat oil in skillet. Add broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes.
  • Toss broccoli rabe with pine nuts and lemon zest. Season with salt and pepper. Serve hot.

Nutrition Facts : Calories 96 g, Fat 6 g, Protein 5 g

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1/3 cup raisins
Kosher salt
2 tablespoons pine nuts, toasted

Steps:

  • Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.
  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately.

SAUTéED BROCCOLI RABE



Sautéed Broccoli Rabe image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Chop 2 bunches broccoli rabe into 1-inch pieces. Cook in salted boiling water until crisp-tender, about 3 minutes. Drain well. Cook 4 smashed garlic cloves in 1/4 cup olive oil in a large skillet over medium-high heat, stirring, until golden, about 3 minutes. Add a pinch each of red pepper flakes and salt, then add the broccoli rabe; cook, stirring, until heated through, 2 to 3 minutes.
  • The sauce for these meatballs is slightly chunky. For a smoother sauce, puree with an immersion blender.

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

Provided by Anne Burrell

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1 bunch broccoli rabe, tough, non-leafy stems removed
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes

Steps:

  • Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.
  • Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper flakes
1/3 cup raisins
Salt
2 tablespoons pine nuts, toasted

Steps:

  • Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

An easy Sauteed Broccoli Rabe recipe

Categories     Garlic     Side     Sauté     Vegetarian     Quick & Easy     Vegan     Broccoli Rabe     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 lb broccoli rabe
3 large garlic cloves, thinly sliced lengthwise
1/3 cup extra-virgin olive oil
1 teaspoon salt (preferably sea salt), or to taste
Accompaniment: lemon wedges

Steps:

  • Cut off and discard 1 inch from stem ends of broccoli rabe. Cook broccoli rabe, uncovered, in 2 batches in a 6- to 8-quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander.
  • Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli rabe with salt.

EASY SAUTEED BROCCOLI RABE



Easy Sauteed Broccoli Rabe image

Serve sauteed broccoli rabe as a side to our Osso Buco.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 5

2 tablespoons olive oil
2 cloves garlic, sliced 1/8 inch thick
1 bunch broccoli rabe (about 1 pound), trimmed and washed
Salt and freshly ground pepper
1/4 cup unsalted chicken stock, preferably homemade

Steps:

  • In a large skillet over medium heat, heat the olive oil. Add the garlic, and saute until golden brown, about 3 minutes. Add the broccoli rabe, and season with salt and pepper. Add the chicken stock, and cook, covered but stirring often, until broccoli rabe is softened, about 10 minutes. Serve.

Tips:

  • Choose the right broccoli rabe: Look for broccoli rabe with dark green, tender leaves and firm stems. Avoid any bunches that are wilted or have yellowing leaves.
  • Prep your broccoli rabe properly: Before cooking, trim the tough ends of the broccoli rabe stems and remove any yellow or wilted leaves. Cut the broccoli rabe into 2-3 inch pieces.
  • Use a large skillet or wok: A large skillet or wok will help to ensure that the broccoli rabe cooks evenly and doesn't steam.
  • Don't overcrowd the pan: When cooking the broccoli rabe, be sure not to overcrowd the pan. This will help to prevent the broccoli rabe from steaming instead of sautéing.
  • Cook the broccoli rabe over high heat: Sauté the broccoli rabe over high heat to help it cook quickly and evenly. This will help to preserve its bright green color and crisp texture.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.

Conclusion:

Sautéed broccoli rabe is a simple but delicious side dish that can be enjoyed on its own or as part of a larger meal. It's a great way to get your daily dose of vegetables, and it's also a good source of vitamins and minerals. The key to making great sautéed broccoli rabe is to use fresh, tender broccoli rabe and to cook it quickly over high heat. With just a few simple ingredients, you can create a healthy and flavorful dish that the whole family will love.

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