Sauteed Broccoli Rabe With Garlic And Olive Oil
User Reviews
5
Sauteed Broccoli Rabe With Garlic And Olive Oil
Description
The recipe starts by trimming the tough ends of broccoli rabe and roughly chopping fresh garlic. The garlic is gently sauteed in olive oil over medium-low heat to develop a fragrant base without burning. The broccoli rabe is then added, coated in the oil, and steamed briefly in the pan with water and a cover, ensuring the greens remain tender yet maintain some firmness and a vivid green color.
After steaming, the lid is removed, and the seasoned broccoli rabe is sauteed with kosher salt and optional crushed red pepper flakes for a few minutes to concentrate flavor and slightly caramelize the edges. A final drizzle of extra virgin olive oil adds richness and freshness before serving.
This preparation serves as a warm, flavorful side dish well suited for hearty meals, balancing the bitter greens with garlic and spice. Adjusting salt and pepper flakes accommodates different palates, and ensuring crisp-tender texture maintains a pleasant bite.
Ingredients
- 1 bunch broccoli rabe
- 5 cloves garlic
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes crushed, hot
- 1/4 cup olive oil
- 2 Tbsp extra virgin olive oil
- 1/4 cup water
Instructions
- Chop off the bottom 1/2" of the broccoli rabe stems. Rough chop 5 cloves of garlic.
- In a large deep pan, saute the garlic for 2-3 minutes in a 1/4 cup of olive oil set to medium-low heat.
- Add the broccoli rabe to the pan and give it all a stir as best as possible to coat with the olive oil. Just pack it in the pan as it will reduce substantially during the next step.
- Add a 1/4 cup of water to the pan and cover. Turn heat to medium-high and let the broccoli rabe steam for 3-4 minutes until bright green.
- Remove lid and season with 1 tsp of kosher salt and if desired a 1/2 tsp of red pepper flakes. Mix the broccoli rabe with a wooden spoon and saute for 2-3 more minutes. Turn off the heat and drizzle a couple of tablespoons of extra virgin olive oil on top. Enjoy!
Notes
- Choose dark green broccoli rabe with no yellowing for the best flavor and texture.
- Trim off the bottom half inch of stems to remove any tough or brown portions.
- Steam the broccoli rabe just enough to retain slight firmness and bright color.
- Use adequate salt to balance the natural bitterness of the greens effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 7.6g | 3% |
| Protein | 7.3g | 15% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Sodium | 656mg | 27% |
| Potassium | 455mg | 10% |
| Fiber | 6.1g | 24% |
| Sugar | 0.9g | 2% |
| Calcium | 249mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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