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My review
Maria's Broccoli Rabe
Maria
"This is a nice side dish served with baked chicken or fish. Virtually not fattening and very healthy for you."
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Ingredients
40 m servings 192Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
- In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.
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Reviews
Read all reviews 164217 Ratings
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Most helpful positive review
6/20/2007
I read one of the responses to this recipe about not boiling the broccoli rabe. Boiling it is a must. My grandmom was from Italy and made broccoli rabe all the time. She would definitely boil it...
Most helpful critical review
10/20/2009
Broccoli rabe is an acquired taste, even for native Italians (my dad is from Naples and mom is from Trieste - neither of whom would touch the stuff until I cooked it my way). The recipe submitte...
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6/20/2007
I read one of the responses to this recipe about not boiling the broccoli rabe. Boiling it is a must. My grandmom was from Italy and made broccoli rabe all the time. She would definitely boil it...
4/3/2003
I grew up on broccoli rabe. If you love the flavor of hearty green vegetables, try making it like native Italians do. Instead of boiling add the broccoli rabe raw to the hot oil and garlic in a ...
4/15/2007
First of all, remove stems, all you want are the leaves and the flowerettes on the top. Boil in salted water. Remove. You can either saute this with garlic and olive oil, or parboil then fini...
6/29/2005
YOU HAVE REFORMED ME!! I have always wanted to love broccoli rabe, but have always hated the bitterness when you just saute it. BOILING IS THE SECRET. The bitterness is gone and it is delicio...
5/28/2003
I make this recipe often, with a few changes: I serve this over penne pasta, use 4-6 cloves of garlic, and saute 2 large tomatoes, quartered. After I blanch and drain the broccoli rabe, I...
10/20/2009
Broccoli rabe is an acquired taste, even for native Italians (my dad is from Naples and mom is from Trieste - neither of whom would touch the stuff until I cooked it my way). The recipe submitte...
9/11/2005
This was tasty and I'll make it again - but with less oil and maybe half as much time boiling. The boiling seems to remove much of the bitterness from the broccoli rabe, although there's enough...
11/10/2006
I love veggies, but have never had broccoli rabe. I cannot get it anywhere around where i am from. Is there something that compares in taste that I might be able to substitute?...Thanks
2/12/2006
I just finished making this and it is absolutely delicious. I can’t wait to make it again. The only thing I did different was to use 3 cloves of garlic and add a sprinkle of red pepper at the ...