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Broccoli Rabe

Broccoli Rabe with Hot Pepper and Garlic

Each bunch serves about 4 people, so titrate this recipe up for number of guests. I cannot get enough of broccoli rabe and make it at home all the time. Good broccoli rabe should be deep green (not yellowing) with tight buds, and leaves should not be dry Broccoli rabe with very thick stems will be tough
Course Side Dish
Cuisine anti inflammatory, Mediterranean, vegan, vegetarian
Keyword 30 Minute Meal, Anti Inflammatory, Broccoli Rabe, Dairy Free, Detox, Garlic
Prep Time 20 minutes
Servings 4
Calories 50 kcal

Ingredients

  • 1 bunch broccoli rabe
  • Salt
  • 1 tbsp olive oil
  • 2 large cloves of garlic chopped
  • Pinch of red pepper flakes

Instructions

  1. Trim 1/2 inch off stem ends of broccoli rabe and discard
  2. Rinse broccoli rabe well and let drain in colander
  3. Steam broccoli rabe in a pan with about 1” of lightly salted water for about 2 minutes
  4. Drain in a colander, and shaking water from broccoli rabe
  5. You can do this a day ahead of time, and refrigerate at this point, or continue to next step
  6. Add olive oil, garlic, and red pepper flakes to a medium sauté pan over medium heat
  7. When garlic begins to sizzle, add broccoli rabe and use tongs to toss broccoli rabe to coat with oil
  8. Cover and let heat through, about 3 minutes, add salt if desired, and serve