-
-
My review
Sicilian-Style Broccoli Rabe
0
iMakeItRainInTheKitchen
"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.
Ingredients
20 m servings 78Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
- 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.
- Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
6/5/2016
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.
3/23/2016
Delicious. Made as written and loved it. Thank you for the recipe.
6/6/2018
Too bitter. Flash boil brocolli rabe in 4 quarts of salted water for 5 minutes immediately submerge in iced water. Press and drain in colander and salute as suggested in your recipe. A teaspo...
2/14/2018
Really easy and tasty. I used a bit more water than called for in the recipe and lots more garlic.
10/7/2018
Easy and deliciouso!! I cut up a nice pork sausage and served over medium shells. Bread for dipping too