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Sautéed Broccoli Rabe with Garlic and Olive Oil

Serves 6
Time 10 min
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.
Ingredients
  • 2 bunches broccoli rabe
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red chile flakes
  • 1/8 teaspoon ground black pepper, optional
  • 1/4 teaspoon fine sea salt
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Method

Heat a large pot 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 and clean in 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, taking care to not burn it.

Add broccoli rabe to the pan and toss to coat with garlic/pepper mixture and heat through, 2 to 3 minutes. Season with salt and ground black pepper, if desired.

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.
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  • 2 bunches broccoli rabe
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red chile flakes
  • 1/8 teaspoon ground black pepper, optional
  • 1/4 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.