This Sautéed Broccoli Rabe with Garlic and Red Pepper Flakes is such a simple, impressive side dish. If you grow this in your garden, find it at a farmer market, or see it in the grocery store, grab some. I love broccoli rabe.
This dish is a great side for any Italian meal, tossed with pasta and Italian sausage, or paired with chicken. A delicious combination balancing the bold, bitter flavor of broccoli rabe with the richness of olive oil and the heat of red pepper flakes.
Broccoli rabe has a bitter edge and sometimes fibrous stalks, both of which are tamed by prolonged cooking. The bitter flavor of the broccoli rabe is mellowed by the blanching and complemented by the sweet flavors of garlic and olive oil, making it a crowd-pleaser even for those new to this green vegetable.
Why Boil Broccoli Rabe Before Sautéing?
Boiling broccoli rabe before sautéing serves several purposes.
Reduces Bitterness. Broccoli rabe has a naturally bitter flavor that some people find overpowering. Blanching it in boiling water helps to mellow out the bitterness, making the vegetable more palatable.
Tenderizes the Stems. The thick stems of broccoli rabe can be quite tough. Boiling softens them, ensuring that the entire vegetable cooks evenly when sautéed.
Preserves Color. Blanching and then quickly cooling the broccoli rabe in an ice bath helps preserve its vibrant green color, making the dish more visually appealing.
Recipe Cooking Tips and Variations
Add Anchovies. For a classic Italian twist, melt a few anchovy fillets in the olive oil along with the garlic and red pepper flakes before adding the broccoli rabe. This adds a savory, umami flavor that complements the bitter taste of the greens.
Use Apple Cider Vinegar. If you prefer a slightly tangier finish, substitute the lemon juice with a splash of apple cider vinegar when finishing the dish. This adds a different depth of flavor that balances the bitterness.
Roast Instead of Sauté. After blanching, you can also toss the broccoli rabe with olive oil, garlic, and red pepper flakes, and then roast it in the oven at 400°F for about 15-20 minutes until the edges are crispy. This method enhances the natural flavors and adds a delightful texture.
Sautéed Broccoli Rabe with Garlic and Red Pepper Flakes
As an Amazon Associate I earn from qualifying purchases.
Equipment
Ingredients
- 2 Bunches Broccoli Rabe about 2 pounds
- 4 Tablespoons Olive Oil
- 4 Cloves Garlic minced
- 1/2 Teaspoon Red Pepper Flakes adjust as needed
- 1 Tablespoon Lemon Juice
- Salt and pepper to taste
- Optional: 1-2 tablespoons grated Parmesan cheese for garnish
Instructions
Prepare the Broccoli Rabe
- Trim about an inch off the ends of the thick stems of the broccoli rabe and discard. Cut the remaining broccoli rabe into 2-3 inch pieces.2 Bunches Broccoli Rabe
- Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes, until the greens are just tender. Drain and immediately transfer the broccoli rabe to an ice bath to stop the cooking process. Drain again and set aside.
Sauté
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until the garlic is fragrant and lightly golden.4 Tablespoons Olive Oil, 4 Cloves Garlic, 1/2 Teaspoon Red Pepper Flakes
- Add the blanched broccoli rabe to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the broccoli rabe is tender and well coated with the garlic and olive oil mixture.
- Finish and Serve. Remove the skillet from the heat and drizzle the broccoli rabe with lemon juice. Season with salt and pepper to taste.1 Tablespoon Lemon Juice, Salt and pepper
- If desired, sprinkle with grated Parmesan cheese before serving.Optional: 1-2 tablespoons grated Parmesan cheese for garnish
Nutrition
Storage and Freezing
Store cooked broccoli rabe in an airtight container in the refrigerator. It will last for about 3 to 5 days. Be sure to cool it completely before refrigerating to prevent it from becoming soggy.
Broccoli rabe can be frozen, though the texture may change slightly after thawing. To freeze, spread the cooked broccoli rabe in a single layer on a baking sheet and freeze until solid. Then transfer it to a freezer-safe bag or container. It will keep in the freezer for up to 3 months.
To reheat, thaw overnight in the refrigerator and then warm it up in a skillet over medium heat or in the microwave.
Sautéed Broccoli Rabe with Garlic and Red Pepper Flakes. Bitter and assertive, yet exactly what hearty meat and cheese dishes need.
Thursday 29th of August 2024
My family loved this!