Olive Oil and Garlic Sautéed Broccoli Rabe
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Let me show you the best way to cook broccoli rabe “aglio e olio” style — I want you to experience why this robust, super-green leafy vegetable is so special. All you need are simple ingredients, including extra-virgin olive oil, fresh garlic, and grated pecorino Romano or Parmesan cheese. This one-pan method is foolproof and turns out absolutely delicious!
I’ve been enjoying broccoli rabe (also known as broccoli raab or rapini) since I was a kid. My family pronounced it “rob” or “robbie,” like he was a good friend.
I grew up with my Italian grandmother’s broccoli rabe recipe on the Sunday dinner table, but I’m pretty sure I was a little afraid of trying it back then. After she braised them for a lonnnng time, the greens would look very limp and were so intensely dark green they were almost black.
Not very appealing to a little girl who was just looking forward to a bowl of pasta and some juicy meatballs!
About broccoli rabe
- Broccoli rabe is classified as a brassica, the same family as cabbage and broccoli. But it’s more closely related to turnip greens than to broccoli.
- How it tastes: Compared to sautéed broccoli or even kale, broccoli rabe is BOLD. It has a stronger taste and a slightly bitter bite. Briefly steaming or blanching tempers its alpha character. It’s perfect paired with equally strong, punchy flavors like garlic, chili, and pungent cheeses.
In parts of New England and especially in Rhode Island where I grew up, broccoli rabe is very familiar. It’s on the menu of mom-and-pop Italian delis, generously piled in “grinder” sandwiches, with or without grilled pork sausage and provolone cheese.
While broccoli rabe with pasta and Italian sausage is a staple dish in my kitchen, cooking the greens in a skillet means we always have a veggie side dish.
Ingredients for this recipe
- Broccoli rabe: You’ll need one pound of broccoli rabe to serve 4, which is usually 1-2 bunches depending on how they’re bundled. Keep in mind that it shrinks dramatically in volume, like spinach. Look for leaves that are uniformly green, with lots of tight little flower buds. If your bunch of rapini has florets with open yellow flowers, it’s a sign that it’s old and over the hill. Find a fresher one.
- Garlic: Fresh garlic cooks briefly in this recipe, so the best way to add lots of its flavor to the greens is to grate it or chop it very finely.
- Extra virgin olive oil: Use a good-quality oil — it’s the co-star of the dish!
- Grated cheese: My first choice is salty, sharp pecorino Romano, an aged sheep’s milk cheese from Southern Italy, because it stands up so well to the bitter greens. Parmesan is equally good.
- Red pepper: Add as little or as much spice as you like! You can also chop up a fresh red chili if you have one.
How to prep and cook broccoli rabe
Tip: The best fresh broccoli rabe will have perky leaves and lots of tight green flower buds. 1. Give the bunch a quick rinse and pat dry. Lay it on a cutting board.
2. Slice off and discard 3-4 inches of the thick lower stalks — they can be tough and fibrous. Discard any yellowish or damaged leaves. 3. Slice the remaining leafy tops and tender stems into 3-inch pieces.
4. Pile the greens in a large skillet. Add salt and 1/4 cup water. 5. Cover the pan and place over medium-high heat. Cook 5 minutes. I love to use these flexible silicone lids. 6. The steamed emerald greens will be tender and wilted, and most of the water evaporated.
7. Drizzle in olive oil, and stir in garlic and red pepper. Sauté for a minute or two, until the garlic is fragrant and any residual water is gone. 8. Grate cheese over the warm broccoli rabe. Pour in more olive oil to taste. Enjoy warm or at room temperature.
Serving ideas
Tender, garlicky broccoli rabe is delicious tossed with pasta recipes, over creamy, cheesy polenta or piled on toasted bread as a bruschetta.
Olive Oil and Garlic Sautéed Broccoli Rabe
Equipment
Ingredients
Yield: About 2 cups cooked greens
- 1 pound (450 g) broccoli rabe, 1-2 bunches
- Kosher salt
- ¼ cup (60 ml) water
- 3 tablespoons (45 ml) extra virgin olive oil, plus more for serving
- 1 teaspoon finely chopped or grated fresh garlic
- ¼-½ teaspoon crushed red chili, to taste
- 2 tablespoons grated Pecorino Romano cheese, or Parmesan cheese
Instructions
- Trim off about 4 inches of the thick stems from the bottom of the broccoli rabe (see these photo steps). Cut the remaining green leafy tops and buds into 3-4-inch long pieces.
- Pile the broccoli rabe in a large (10-12-inch) skillet. Sprinkle with ½ teaspoon salt and pour in the water. Cover the pan and place over medium-high heat. Cook 5 minutes to steam the greens.
- Uncover the pan. Stir in the olive oil, garlic, and red pepper. Continue cooking 1-2 minutes, until the garlic smells fragrant and all the water is evaporated.
- Remove from the heat. Sprinkle the cheese over and drizzle with as much additional olive oil as you like. Serve warm or at room temperature.
Karen’s Notes and Tips
- Store leftover broccoli rabe 3-4 days in the refrigerator.
- Serve the garlicky greens with pasta, as a side dish, over creamy polenta, or on top of toasted, crusty bread.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.