In The Kitchen: Sauteed Broccoli Rabe - WCAX.COM Local Vermont News, Weather and Sports-

In The Kitchen: Sauteed Broccoli Rabe

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Sautéed Broccoli Rabe

1 head fresh garlic, peeled, chopped, and minced
2 tablespoons butter
1 tablespoon olive oil
1 large bunch broccoli rabe
grated parmesan and/or romano cheese
optional: hot pepper flakes


Wash the broccoli rabe, and cut off and discard the last 1-2" of the stems. Fill a stockpot with water. Add enough salt to the water so that the water tastes like the ocean. Bring to a boil. Then add the entire bunch of broccoli rabe and let it sit in the water for 15-30 seconds. Quickly remove the broccoli rabe into a colander, and rinse under cold water. Then fully dry the broccoli rabe with a clean kitchen towel or paper towels. Set aside.

Now, in a large sauté pan, melt butter and add in olive oil over low to medium heat. Then add all of the minced garlic and sauté for 5-10 minutes, stirring occasionally to prevent burning. Now toss in the broccoli rabe and sauté until it's warmed through. Lastly add salt and pepper to taste. Garnish with grated cheese and hot pepper flakes (if you like some heat to your food). Enjoy!


You can find broccoli rabe at most grocery stores, in the fresh produce department. Broccoli rabe is a bit bitter, which adds a complexity to the dish. The blanching process helps to remove some of the bitterness. Sautéed broccoli rabe can be served as a side dish. Or you can toss it with pasta and cooked Italian sausage to make a full meal.

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