Sauteed broccoli rabe with garlic and oil is a simple side dish that is a staple in Italian-American kitchens. This beloved bitter green is complemented by the fragrant garlic and is perfect with any main course.
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A favorite bitter green
Sauteed broccoli rabe with garlic and oil is a staple in our home. This bitter green side is so easy to make and is perfect with nearly any main course, especially Sunday sauce with meatballs.
Broccoli rabe also goes particularly well with orecchiette pasta and Italian sausage. I’ll often make a large batch of broccoli rabe with garlic and oil and save some to throw into this pasta dish later in the week.
The great broccoli rabe debate
Besides the sauce vs gravy debate, discussing how to cook this Italian veggie the ‘right’ way always stirs up controversy, especially amongst Italian-Americans.
The question – “Do you boil or blanch your broccoli rabe?” The ensuing typical discussion might sound something like this, perhaps with a few added expletives (I kept this version G rated and changed the names):
- Gino – “No. I like to saute it in garlic and oil and then add a bit of water to steam it for a few minutes before finishing with a touch of extra virgin olive oil.”
- Vito – “That’s blasphemy, you need to blanch it to remove all the bitterness first.”
- Gino – “Why the heck would I want to do that? It’s broccoli rabe, after all, it’s supposed to be a bitter veggie.”
I tend to agree with Gino, broccoli rabe is bitter and delicious, the goal should not be to remove every bit of the unique flavor, after all, that is what makes this veggie so different from an equally delicious, albeit different veggie such as broccoli.
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How to saute broccoli rabe with garlic and oil
Each numbered pic corresponds to the numbered written instructions below.
- Begin by mincing 5 cloves of garlic like shown.
- Chop off the bottom 1″ of the broccoli rabe.
- In a deep large pan (that has a lid), saute the garlic in a 1/4 cup of olive oil over medium-low heat until lightly golden (about 2-3 minutes).
- Add the washed broccoli rabe to the pan and mix it once to lightly coat with the garlic and olive oil. Just pack in it in there, it will reduce substantially during the next steps.
- Add a 1/4 cup of water to the pan and turn heat to medium-high.
- Cover and steam the broccoli rabe through.
- After the broccoli rabe turns bright green (about 3-4 minutes), remove the lid and add 1 tsp of kosher salt, and if desired a 1/2 tsp of hot red pepper flakes. Continue cooking for 2-3 more minutes to evaporate the excess water.
- At this point, you can plate and finish with a drizzle of extra virgin olive oil. Or, bring it to the table right in the pan. Enjoy!
Top tips
- Buy dark green broccoli rabe that shows no signs of yellowing.
- Always chop off the bottom 1/2″ of the stem (this is the area where it was cut at the farm and is often brown).
- Steam just enough to maintain its firmness.
- Use adequate salt – this enhances the flavors of bitter green veggies.
More classic Italian side dishes
Give these other green veggie sides a try.
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Sauteed Broccoli Rabe With Garlic And Olive Oil
Ingredients
- 1 bunch broccoli rabe
- 5 cloves garlic
- 1 tsp kosher salt
- 1/2 tsp crushed hot red pepper flakes
- 1/4 cup olive oil
- 2 Tbsp extra virgin olive oil
- 1/4 cup water
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Instructions
- Chop off the bottom 1/2" of the broccoli rabe stems. Rough chop 5 cloves of garlic.
- In a large deep pan, saute the garlic for 2-3 minutes in a 1/4 cup of olive oil set to medium-low heat.
- Add the broccoli rabe to the pan and give it all a stir as best as possible to coat with the olive oil. Just pack it in the pan as it will reduce substantially during the next step.
- Add a 1/4 cup of water to the pan and cover. Turn heat to medium-high and let the broccoli rabe steam for 3-4 minutes until bright green.
- Remove lid and season with 1 tsp of kosher salt and if desired a 1/2 tsp of red pepper flakes. Mix the broccoli rabe with a wooden spoon and saute for 2-3 more minutes. Turn off the heat and drizzle a couple of tablespoons of extra virgin olive oil on top. Enjoy!
Notes
- Buy dark green broccoli rabe that shows no signs of yellowing.
- Always chop off the bottom 1/2″ of the stem (this is the area where it was cut at the farm and is often brown).
- Steam just enough to maintain its firmness.
- Use adequate salt as bitter veggies need more salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely LOVE all of your recipes !! I purchased your fabulous cookbook too ! You are definitely my favorite chef on YouTube . Love how you present your recipes and explanations about them. Thank you !
We’re so happy you’re enjoying the recipes and thanks for buying the book, Linda!
I added raisins to cut the bitterness of the broccoli rabe. Good recipe.
Loved this quick side; blanching first really balanced the bitterness. Served it with Sunday dinner and everyone went back for seconds.
So glad you enjoyed!
I love the simplicity of this recipe! I followed the directions and it was absolutely perfect! No bitterness at all.
I make this recipe but prefer escarole cooked the same way. Both are delicious. Not bad for a Irish Jersey girl!
Perfect
I do use less garlic now as I’ve developed some stomach issues. And also when I was very young, my grandmother taught me to peel the broccoli and broccoli rabe using a pairing knife. It just takes off that bitter outer layer. It’s much easier on the broccoli than the broccoli rabe but it does make a difference.
Quick and easy to make. It leaves the bitter taste in and how broccolirabe should be eaten. I’ve been using this go to recipe for several months. I used to blanch it. Don’t it loses all the flavor. Taste just like mother made back on the day. And I’m 67.
So glad you enjoyed, John!
Excellent recipe! I do this all the time now.