Sautéed Broccoli Rabe with Garlic and Olive Oil
4

Serves 6

Broccoli rabe (pronounced "robb") is a non-heading variety of broccoli with long, thin leafy stalks topped with small florets. Sometimes referred to as rapini, broccoli raab, or broccoli di rape, this Italian staple will fit right at home in your holiday kitchen.

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    Ingredients: 
    • 2 bunches broccoli rabe
    • 2 tablespoons extra virgin olive oil
    • 4 medium garlic cloves, peeled and minced
    • 1/2 teaspoon crushed red pepper
    • Freshly ground black pepper (optional)
    • Sea salt, to taste
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    Method: 

    Boil several quarts of water to boiling. Remove any tough or damaged outer leaves of broccoli rabe. Peel thick, lower stems from broccoli rabe. Tear broccoli rabe into large pieces. Clean broccoli rabe in a large amount of cold water until all dirt is removed.

    When water is boiling, place broccoli rabe pieces in colander and pour boiling water over them to scald. Drain broccoli rabe well and set aside. Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté garlic until browned. Be careful not to burn garlic! Add broccoli rabe to the pan and toss to coat with garlic/pepper mixture and heat through, around 2 to 3 minutes. Season to taste with salt and freshly ground black pepper, if desired.

    Nutritional Info: 
    Per Serving:60 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 210mg sodium, 3g carbohydrate (0g dietary fiber, 0g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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