On Valentine’s Day morning, surprise your sweetheart. With strawberries and bananas as garnish, this French toast recipe is fantastic!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 pound broccoli rabe, trimmed
- 5 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until just tender but still firm, about 3 to 5 minutes. Drain.
- In a large heavy skillet over medium heat, heat olive oil and sauté garlic for 1 to 2 minutes. Stir in the broccoli rabe and sauté for 8 to 10 minutes, or until desired doneness. Sprinkle with parmesan cheese, if desired.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 53 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I am a garlic lover so likely put more in than most.. But really a good mix of tastes..
I use more garlic, and sometimes I add sliced almonds.
Bitter but good
Great recipe. Very simple.Of course I couldn’t leave well enough alone. I added Hot and mild Italian sausage and canellini beans to the mix.
Yummm!! I have a new favorite vegetable! needed to cut more stem off but for first time it was great! Hopefully I can find it again!!
First time I ever made or tasted broccoli raab. Pretty bland.
I prepared this tonight I added a diced shallot with the garlic it came out delicious.
Just like Nona’s!
So good. I cut off the thick stems, par-boiled the broccoli about 5 min., added garlic and oil and some minced onion to a sauté pan added the broccoli and cooked until tender. After removing from pan added some parm cheese. Perfect.
I didn’t know about BR till moving to NY and going into one of Italian Deli. love the texture and the taste and I cook various ways but they all are very similar. add hot pepper flake or not, and how much garlic to use.
This is the authentic Italian way, minus the cheese. I believe boiling takes the bitterness away. I too cut off all the stems, who likes chewy rapini??!! This is such a healthy side!
Boiling for 5 minutes was too much, was mushy, 3 minutes was better. Otherwise, delicious!
Slice in halves.
5 minutes is definitely too long if you want the broccoli raves to be firm! Mine turned out to be soggy already… 🙁 simple enough way to cook them though which is how I like it.
I grew up eating Broccoli Rabe (I just call it “Rabe”) and as a youngster, wasn’t such a big fan of it because it IS BITTER!!! However, there is hope, if you want to try it. First of all, you really need to blanch it for 5 minutes. It takes away the bitterness and it’s quite tasty! I usually add a can of tomatoes or just cut some up (if I have canned on hand, I use it, otherwise, I just grab some out of the garden). Use however much garlic you like. I like lots of it, so I’m heavy-handed with it. I brown the garlic, add the steamed rabe, and some cut up vegetarian sausage. If you use real pork sausage, then make sure it is cooked THOROUGHLY!!!! While the rabe is cooking with the garlic and sausage, I toss in a bit of vegetarian broth, the tomatoes and cover it for about 15 minutes. While the rabe is going with the tomatoes and sausage, cook up some pasta. Spaghetti, linguine or penne work well with this. Mix everything together after the pasta is cooked, top with lots of Parmesan cheese and dig in!
Delicious!! I only boiled for about 3 minutes – even my 13 month old loved it!!!
This is my first review ever. My family really likes broccoli, but they’re getting tired of the usual steamed version. THIS WAS AWESOME. Do it exactly as directed and you will love it.
Broccoli rabe takes some getting used to but it is so healthy so I tried this recipe to try something different than the traditional vegetable side dish. This recipe was really nice. I made it exactly as stated as I always do when trying a recipe out for the first time on allrecipes. It works exactly as instructed. Thank you so much!
Oh my this was good! My husband and I are still talking about it. We grew up on broccoli rabe and love the simplicity of this dish. I always add a tablespoon(+/-) of sugar to the boiling water before adding in the broccoli rabe. This was a tip my grandmother always did stating the sugar takes the bitterness of the broccoli rabe away. Aside from that, I followed the recipe to a T. I would suggest using the best parmigiana you can afford and grate some shards on top as that adds an extra element in this dish. Next time I may add more garlic, a pinch of red pepper & some shallots.
If you want bitter broccoli rabe with tough stems then steam it. Otherwise be smart and don’t listen to this recipe. Boil it. Also don’t mince your garlic and add as suggested. Slice your garlic and place in oil. Then you can take it out or serve the garlic. You want a supple taste of garlic. Also you need a good amount of salt in the water. Take it from me. I am first generation Italian and my parents owned Italian restaurants. Si non mi creda fai quello che vuoi.
How could something, this unbelievably easy to make, taste so good? It was delicious and even my dedicated greens-hater ate some and liked it. High praise!