This broccoli rabe is both garlicy and brazen. It is easy to make and the garlic compliments the bitter broccoli rabe nicely, giving it delicious flavor. That’s why I’m showing you how to cook broccoli rabe in this post!
In my opinion, broccoli rabe is an underused vegetable. Is it the bitterness that makes people not want to try this vegetable? Or is it that they don’t know how to cook broccoli rabe?
Why broccoli rabe
- It makes a delightful and delicious side dish.
- The veggie is loaded with the vitamins and minerals. For example, A, C, K, calcium, iron and folate.
- It also has plenty of fiber, antioxidants and phytochemicals which have been shown to prevent heart disease, reduce the risk of cancer and lower cholesterol.
- Since broccoli rabe has a lot of water in it, it will keep you not only stay hydrated, but the fiber content will keep you full longer and help you with elimination.
- Broccoli rabe takes around 5 minutes to cook. As soon as it begins to darken to a deep green color, it’s done.
Here is a great article to read supporting what I stated above.
I love broccoli rabe and eat it just about every week. Christopher was starting to get tired of it, so I try not to make it every week, but it is hard.
The broccoli rabe Family
One of the things that surprised me about broccoli rabe is that it’s related to the turnip. Say what? Turnip? I hate turnip. Yes, it’s a different vegetable, but I didn’t think I’d ever like anything related to the turnip. The only thing that might remind me of its relation to broccoli rabe is the bitterness, depending on how you prepare it.
The rabe’s bitterness actually is very appealing to me which makes it bold, beautiful and delicious. Just what you want from a vegetable side dish. I feel that the way I prepare it lessens the bitterness, but truthfully, there is something about the remaining bitterness that I dig. In A Big Way.
I have found that broccoli rabe is a vegetable that you must try more than once because it grows on you.
How do you feel about bitter vegetables? Are there vegetables you don’t like that have a close relative you do like? Do let me know in a comment.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
How to cook broccoli rabe
I couldn’t resist putting the bunch of broccoli rabe into a vase and displaying it. Isn’t it cute?
Step one
Wash the broccoli rabe and dry it as best you can.
How to wash rabe
- Cut the ends of the stalk off and toss them.
- Place the rabe in a colander and run cold water over the vegetable.
- Lay out a few paper towels and place the rabe on them. Pat the broccoli rabe with another paper towel drying them as best you can.
- Cut the remaining stalks and florets in one-inch long pieces. Try to keep the florets intact by isolating them and cutting them away from the stalks.
The photo below shows the broccoli rabe in the wok because I wanted you to see it all in its cut up glory.
Step two
While waiting for the rabe to dry a little more, mince the garlic. You could also use garlic paste, which will save you the trouble of mincing.
Step three
Take out your wok or sauté pan and turn the heat on medium. Add a few tablespoons of olive oil and let the oil get hot before placing the broccoli rabe in the pan.
Step four
Stir the rabe around to coat it with oil. Sauté for approximately 4 minutes. The color will deepen and the leaves will get softer.
Step five
Throw in the garlic, salt and pepper. Cook for additional 1 minute.
Look at all that garlic. Yum.
If you are using a cast iron pan, take the vegetable out of it once it has finished cooking because it will continue to cook if you leave it in. You want the stalks to have a little crunch to them. I transfer the cooked vegetable to the bowl I’m going to serve it in.
Here is the broccoli in the serving bowl.
I made some delicious gnocchi with butter sage sauce as the main course for this post.
YUM. Broccoli rabe is a perfect complement to gnocchi or to any pasta dish.
I hope you enjoyed this post on how to cook broccoli rabe!
And don’t forget to leave me a comment. What is your favorite vegetable? I’d love to know!!
Other vegetables dishes
And as always, may all your dishes be delish!
If you’ve tried this broccoli rabe or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
How to cook Broccoli Rabe
Ingredients
- 1 broccoli rabe (1 bunch, washed, dried and cut in 1 inch long pieces) (keeping florets whole)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
Instructions
- Heat up wok or large sauté pan on medium heat
- Add olive oil and let it heat up.
- Add broccoli rabe and stir to coat it with oil
- Sauté for 4 minutes or until it starts to deepen in color
- Add garlic, salt and pepper
- Cook for 1 more minutes
- Remove promptly from pan to a bowl
- Place broccoli rabe on plate along with a piece of meat or some noodles
- Serve
- Smile
- Enjoy
Equipment
Notes
- It makes a delightful and delicious side dish.
- The veggie is loaded with the vitamins and minerals. For example, A, C, K, calcium, iron and folate.
- It also has plenty of fiber, antioxidants and phytochemicals which have been shown to prevent heart disease, reduce the risk of cancer and lower cholesterol.
- Since broccoli rabe has a lot of water in it, it will keep you not only stay hydrated, but the fiber content will keep you full longer and help you with elimination.
wendi
OK _ well, that is about exactly how I prepared mine and it was so bitter I couldn’t even eat it. I am wondering if there is more/less bitter depending on how fresh it is? Mine probably wasn’t as fresh as it could be because of where I bought it. Oh well, maybe I’ll give it another go.
Elaine
Wendi,
I do think it has to be super fresh!! But, yes, it does have a bitter taste. (at first I thought we were talking about cauliflower. Eeek.) Some people just don’t like the bitterness, maybe you’re one of them?
Elaine
Danielle Wolter
Love green veggies like this with a simple saute! Sometimes I add a pinch of sugar and some garlic to cut the bitterness. It’s a great simple to make and nutritious side dish!
Elaine
Thanks Danielle. I have heard other people add sugar but I prefer it bitter. 🙂
Lori | The Kitchen Whisperer
I *finally* got my husband to eat broccoli rabe and now he loves it! I love how simple and fresh you kept the recipe too! It all looks really yummy!
Sharon
I see broccoli rabe often and always wondered how to cook it and add to recipes. Thank you so much for this how-to.
Gloria | Homemade & Yummy
What a great post. It took me a long time to try broccoli rabe. This is such a great and easy way to prepare this totally delicious veggie.
Elaine
Thanks Gloria!! Once I tried rabe, I wanted it every week!
Deanne
I love how you’ve broken this all done for people like me. I think I’m going to tackle it this week! Thanks!
Elaine
I hope you enjoy it, Deanne. And thanks for your sweet comment.
Kristina
What great knowledge you have passed on to us for this underused vegetable! It looks absolutely delicious and I think I’m going to have try this real soon!
Elaine
I hope you enjoy it when you do try it, Kristina. Thank you for your comment.
Veena Azmanov
This is a never tried recipe. Looks crunchy and delicious and I need to make this dish for my family.
Elaine
It is somewhat crunchy and delicious! I hope you enjoy it when you make it Veena!
Beth Pierce
This will make a great side dish for dinner this week! I will have to learn how to do this the right way; it looks great!
Elaine
Thank you so much Beth!!
Patty
What a great post Elaine, I had no idea as to how to cook broccoli rabe, I’ll add a little bit of sugar to cut the bitterness though, can’t wait to try it!
Elaine
Thanks Patty! I really love it.
Loreto and Nicoletta
We love broccoli rabe and eat a lot of them! That mild bitterness is the best part. Thanks for sharing the tips on how to cook them!
Elaine
Thanks Loreto and Nicoletta! I adore rabe myself!
Kylie | Midwest Foodie
Would you believe I’ve never MADE broccoli rabe before?!?!? I’ve enjoyed it at restaurants many times but now I feel confident that I could cook it at home! Love the simple preparation!! Thanks for a great recipe Elaine!
Elaine
Thanks, Kylie! I appreciate it. Easy peasy and cooks under 5 minutes!
Denise
I love the simple ingredients to enhance a yummy vegetable! Garlicky and crunchy is quite often a delicious combo!
Elaine
I totally agree, Denise! Thanks 🙂
Analida Braeger
Those homemade gnocchis look awesome, along with the rest of the dish of course 😉 I don’t believe I have heard of broccoli rabe before though ,but it does looks delish !
Elaine
Thank you Analida. And I love gnocchi, especially homemade!
Amanda
Talk about the perfect spring side dish! I love how easy yet delicious this broccoli rabe is. The fresh garlic and olive oil are the perfect accents. Thanks for sharing!
Elaine
Thanks so much Amanda!
Amanda Mason
I’m loving this simple recipe and these simple ingredients! I’m guilty of not eating enough broccoli but i’ve never had broccoli rabe. Looks like Ive been missing out!! Cant wait to make this amazing recipe!
Elaine
Thanks Amanda! It’s a bitter vegetable but so delicious!
Saima
A simple and healthy recipe your broccoli rabe is! I would love to make this as a delicious side with most meals. I can think of so many!
Elaine
Thank you so much Saima!
Jagruti Dhanecha
Garlic goes so well with broccoli and we love it, usually, I serve it with pasta. Loving your informative post and gosh that colour, simply wow!
Elaine
Awww, thanks Jagruti! And I totally agree, garlic is perfect with broccoli!
Daniela
Awesome post on broccoli rabe! And it sounds so delicious with the garlic combo! You’re super clear explanations make this dish so easy to make! Thanks for sharing :).
Elaine
Thanks so much Daniela! I appreciate it!