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Epicurious

Sautéed Broccoli Rabe

4.6

(17)

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Sautéed Broccoli RabeJonny Valiant

Fresh and a little spicy, these greens complement the more opulent dishes in this menu.

Cooks’ note:

Broccoli rabe can be blanched 1 day ahead and chilled. Bring to room temperature before sautéing.

Recipe information

  • Total Time

    20 min

  • Yield

    Makes 8 servings

Ingredients

2 bunches broccoli rabe (about 2 1/4 pounds total), trimmed and cut into thirds
3 tablespoons extra-virgin olive oil
1/4 teaspoon hot red-pepper flakes

Preparation

  1. Step 1

    Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry.

    Step 2

    Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature.

TagsBroccoli RabeVegetableSideDinnerVeganVegetarianDairy FreeNut FreeGluten FreeKetoEasyQuickSauteGourmet
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