New this month
Get the Allrecipes magazine

Sicilian-Style Broccoli Rabe


"This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!"
Added to shopping list. Go to shopping list.


20 m servings 78 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
  2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
  3. Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.

Nutrition Facts

Per Serving: 78 calories; 6.8 g fat; 3 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 137 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 3
Most helpful
Most positive
Least positive

Delicious. Made as written and loved it. Thank you for the recipe.

Really easy and tasty. I used a bit more water than called for in the recipe and lots more garlic.

This is how you make broccoli rabe- no blanching. The only changes I made was that I used a lot more minced garlic. 9 cloves. I also tossed pine nuts in. Delicious.