Broccoli rabe is one of the best vegetables of all time. Bitter yes, but appealingly so, with a peppery and kind of mustardy flavor. Broccoli rabe is most often used in Italian cooking, usually very simply prepared, as it is here with some simple seasonings, garlic and onion.
How to Prepare Broccoli Rabe
Use a sharp knife to cut the thick bottom part from the stem, about the bottom two inches. Cut the remaining stalks, leaves and florets into slices about 1 inch thick. You can chop it into smaller pieces if you like, which is nice if your broccoli rabe is large and mature, with bigger florets and leaves and thicker stems.
How to Cook Broccoli Rabe
At this point you can go straight to sautéing the broccoli rabe, or you can blanch it first. See below for blanching instructions. I often skip the blanching step, but I add some water to the pan after the broccoli rabe has started cooking to help it cook faster and more evenly.
Simply heat up some oil in a pan with a lid over medium heat, then once the oil is hot, saute the onions. Once the onions have wilted, add the minced garlic, then the sliced or chopped broccoli rabe. Season with salt and pepper and saute the broccoli rabe for 3 minutes.
Add about 1/3 cup of water to the pan (you can also use vegetable or chicken broth for more flavor). Stir, and cover the pan, and allow the broccoli rabe to steam for about 5 minutes until it is as tender as you like it. Remember that it will continue to cook and soften a bit after you remove the vegetable from the heat, even after you turn it out of the pan into a serving dish. Allow any extra water to evaporate by removing the lid and giving it a stir or two uncovered before you remove it from the heat.
How to Cook Broccoli Rabe: Broccoli Rabe is appealingly bitter, with a peppery and kind of mustardy flavor. It makes a terrific simple side dish.
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Blanching Broccoli Rabe
Blanching vegetables, or parcooking them, means simply cooking them briefly in salted boiling water. This usually following by draining the vegetable, and submerging it in a bath of cold or ice water to stop the cooking and preserve the vegetable’s bright color.
Blanching broccoli rabe has the advantage of softening some of the vegetable’s natural bitterness, which some people can find overpowering. The more mature the broccoli rabe is, the more bitter the flavor, for the most part. I happen to love the bitterness, so I often skip this step, but if you are looking for a milder flavor, this is a good step to keep in mind. Make sure you use a generous amount of water, about 3 quarts water to 1 pound broccoli rabe, and also that you salt the water generously so the broccoli takes on some seasoning.
Broccoli Rabe Add-Ins
Whether you cook your broccoli rabe with garlic or onions or both, you might want to add another ingredient or two into the dish to make it more of a robust side. Sliced or halved olives, a sprinkle of feta or parmesan cheese, some fresh herbs, like oregano, minced red bell pepper, all of these are good additions. You may also choose to sprinkle in some balsamic vinegar at the end, which is a really nice counterpoint to the bitterness of the vegetable.
What to Serve with Broccoli Rabe:
- Cacio e Pepe
- Pancetta Pasta with Tomatoes
- Chicken Sausage Pasta
- Sausage and Peppers Pasta
- Pork Chops with Applesauce
Recipes with Broccoli Rabe:
- Broccoli Rabe with Preserved Lemon
- Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw
- Pork Chops with Italian Salsa Verde
More How to Cook Vegetables:
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How to Cook Broccoli Rabe
Ingredients
- 1 pound broccoli rabe
- 2 tablespoons olive oil
- 1 large onion , halved and thinly sliced
- 1 teaspoon minced garlic
- Kosher salt and freshly ground pepper to taste
- Large pinch red pepper flakes
Directions
- Use a sharp knife to cut the thick bottom part from the stem, about the bottom two inches. Cut the remaining stalks, leaves and florets into slices about 1 inch across. You can chop it into smaller pieces if you like, which is nice if your broccoli rabe is large and mature, with bigger florets and leaves and thicker stems.
- Heat the oil in a large pan with a lid. Add the onion, season with salt and pepper halved and sliced and saute for about 8 minutes until the onion is softened and browned. Add the garlic and cook for another minute, stirring occasionally. Then add the broccoli rabe and saute for 3 minutes.
- Stir in the red pepper flakes, add 1/3 cup of water (or broth) to the pan, stir, cover the pan, and allow the broccoli rabe to cook for about 5 more minutes until it is done to your liking. Adjust seasonings as needed.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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