Go Back
–+ servings
broccoli rabe rapini with garlic, olive oil and chili, served on bruschetta

Broccoli Rabe with Garlic Olive Oil

Karen Tedesco
How to cook the super-healthy, delicious Italian greens - broccoli rabe or rapini - with olive oil, garlic and chili pepper.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Vegetables
Cuisine italain
Servings 4
Calories 75 kcal

Ingredients
 

  • 1 bunch broccoli rabe
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove finely chopped
  • 1 fresh red chili pepper thinly sliced
  • ½ teaspoon crushed red chili
  • Fresh ground black pepper
  • 1-2 tablespoons grated Pecorino Romano cheese

Instructions
 

  • Bring a large saucepan of water to a boil with 1 tablespoon kosher salt
  • Trim off the lower, thick stems of the broccoli rabe. Cut the remaining green leafy tops and buds into smaller pieces, drop into the boiling water and blanch 30 seconds. Drain and gently squeeze out any excess water.
  • Heat the olive oil in a saute pan over medium heat. Add the garlic, fresh and dried chili and cook for a minute or so, until sizzling and fragrant (but don't brown the garlic).
  • Add the rapini to the pan and toss to coat with the garlicky oil. Remove from heat and season with salt and black pepper. Sprinkle with the pecorino.
  • Serve as a topping for polenta, pasta, or bruschetta.

Notes

  • Serve as a side dish, over creamy polenta, or as a bruschetta on toasted, crusty bread.
  • Store leftover broccoli rabe 3-4 days in the refrigerator. 

Nutrition

Serving: 1servingCalories: 75kcalCarbohydrates: 2gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 19mgPotassium: 111mgFiber: 2gSugar: 1gVitamin A: 1481IUVitamin C: 12mgCalcium: 61mgIron: 1mg