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Sicilian-Style Broccoli Rabe

Rated as 4.6 out of 5 Stars

"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!"
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Ingredients

20 m servings 78 cals
Original recipe yields 4 servings

Directions

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  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. Full nutrition

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Reviews

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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.

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...