| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 bunch broccoli rabe, tough, non-leafy stems removed
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper flakes
Instructions
- 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).
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 182 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 307 mg |
Reviews
I made some today with 1 bunch just for me. It didn’t take very long and I thought it was quite good. There is enough for 2 servings. I like to try new recipes with foods I like and happen to be on sale. Right now is a good time to do that with the cost of food. I love veggies and fill my plate with them. A recipe change is good sometimes. The only thing I did when making it was add a little more crushed red pepper flakes since I like more heat. I’ll use this recipe often I’m sure.
I love broccoli rabe and this is the way I have made it for years. I live in the Caribbean now and for the first time in 14 years I found it in the store, my mistake was in not buying up all that was in the store. When I went back the next day it was all gone. For all the salt haters, she is not using table salt which is so much saltier than kosher salt, so beware of what you are complaining about. Also, if you don’t like the bitterness, you can bowl it a minute longer, but this is really perfect, and I wish I could find it more often here.
If you follow the recipe to the T, it’s amazing. The key is drying after the ice bath. Anne, you go gurl..
I so wish that the recipe writers would weigh stuff instead of saying “one bunch” like every bunch weighs the same! So hard to judge seasoning etc.
Best tasting Broccli Rabe ever !
This was delicious! My go to recipe for broccoli rabe – my first time having this and I love it! A new favorite veggie – thank you Chef Anne – you are awesome!!!
Fantastic everyone should make this recipe
This is a simple and great recipe. Salting both waters is important, I think. After I sauteed the chunks of garlic in the oil, I did discard the chunks, but then I added a little bit of minced fresh garlic & olive oil and sauteed in the the pan for a few minutes, til it was just brown and then sauteed the broccoli rabe with it.
I love this recipe….it’s the old school way of cooking it. Over the years I’ve tried it many different ways. My family favorite is with sausage! Casings removed, sweet Italian sausage or a good semi air dried is better. Cook in pot. Drain fat. Add 1 finely diced fresh jalapeno (seeds removed unless you really like the heat) garlic, salt, pepper, chicken stock and the broccoli rabe! I let it simmer for 15-20 mins!! Excellent over pasta!❤️
You are reminded that the broccoli rabe is already cooked.Your just reheating it in the oil because if you followed the directions,it was cooled off in ice bath.Read,reread,re-re read and you’ll get it