Sautéed Broccoli Rabe (Rapini)
Sautéed broccoli rabe is a simple, flavorful side that balances the vegetable’s natural bitterness with mellow garlic, olive oil, and a bright squeeze of lemon. It’s a fast, healthy Italian side dish to serve with roasted meats, pasta dishes, or on top of creamy polenta with an egg.
Servings: 4
Ingredients
- 1 large bunch broccoli rabe (10-ounce to 1-pound)
- Salt
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/8 teaspoon chili flakes
- Freshly ground black pepper
- 1/2 lemon, cut into wedges
Instructions
- Prepare the broccoli rabe. Bring a pot of water to a rolling boil. While the water is heating up, trim off a bit of broccoli rabe stem and taste it. If it is tender, only trim off 1/2 inch. If the stems are very fibrous, trim off more. Cut the rabe into 2-inch lengths.
- Blanch the broccoli rabe. When the water is boiling, add 1 tablespoon of salt to the pot. Add the broccoli rabe and boil until bright green and tender, about 3 minutes. Drain and set aside.
- Sauté the aromatics. Return the pot to the stove and set over medium heat. Add the oil and garlic and cook, stirring constantly, until the garlic softens but does not color, 45 seconds.
- Sauté the broccoli rabe. Add the broccoli rabe and the chile flakes and increase heat to medium high and cook, stirring with tongs occasionally, until the broccoli rabe softens and melds with the garlic, 3 minutes.
- Season and serve. Taste and season with salt and pepper. Squeeze the lemon over the broccoli rabe and serve immediately. Leftover broccoli rabe can be stored covered in the refrigerator for up to 4 days.
Notes
Nutrition
Calories: 112.7kcal | Carbohydrates: 3.6g | Protein: 2.1g | Fat: 10.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.7g | Sodium: 20.5mg | Potassium: 139.7mg | Fiber: 2g | Sugar: 0.6g | Vitamin A: 1503.1IU | Vitamin C: 19.3mg | Calcium: 68.9mg | Iron: 1.4mg
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