Sauteed Broccolli Rabe ___

Sauteed Broccolli Rabe


For the Rabe:

  • 4 pounds broccoli rabe (rapini)
  • 2 tablespoons lightly toasted pinoli or pine nuts, toasted (optional)
  • 0.25 cup extra virgin olive oil
  • garlic cloves, chopped
  • 0.5 teaspoon crushed red pepper flakes
  • salt


In a large pot (6-8 quart size), fill 3/4 way with cold salted water. Bring water to a boil.

While water is coming to a boil, trim the large woody portions of the stems from the broccoli rabe. Place large bunches into the boiling water.

Blanch the broccoli rabe until crisp tender, about 2 to 3 minutes per bunch.

Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.

Heat the olive oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 1 minute.

Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes.

Season with salt, to taste.

Serve immediately tossing the broccoli rabe with the toasted pine nuts, is a matter of taste.

You can also serve with rigatoni, ziti or your favorite pasta.