This Broccoli Rabe with Garlic is tender and tasty. Try this classic Italian recipe at home and you won't be disappointed.
This Broccoli Rabe with Garlic is so tasty, you'll want to serve it over and over again. This dish is sauteed in garlic and oil with red pepper flakes to add a hint of heat. It's so flavorful and has just the right amount of bitterness.
This is a healthy dish that's full of vitamins and minerals. Broccoli rabe and garlic have numerous health benefits that make this delicious recipe one you can be proud to serve. It's also easy to add other ingredients to or make substitutions to fit your preference.
Video Tutorial
What is broccoli rabe
Broccoli rabe, also known as rapini, is made of leaves, buds, and stems that are all edible. They look a little like broccoli, but the heads are not as large. Raw, they have a slightly bitter taste, but when you cook them right, they taste delicious.
What you'll need
- Olive Oil. It's best to use extra virgin olive oil in this recipe.
- Garlic. It will give amazing flavor to this dish.
- Red Pepper Flakes. For just a touch of heat. Use more or less, depending on your personal preference.
- Broccoli Rabe. Use fresh broccoli rabe.
- Salt & Pepper. To taste.
How to make this Broccoli Rabe recipe
1. Place the washed bunch of broccoli rabe onto a cutting board. Cut the tips off the broccoli rabe stems and discard. Then, cut the bunch in the middle, separating the thick stems and the leaves into two bowls.
2. Pour the olive oil into a large pot and add the garlic. Cook over medium-low heat just until the garlic starts to brown.
3. At this point, add water and the stems of the broccoli rabe. Cover with a tight lid and let it cook for 15 minutes.
4. Now it's time to add the leafy parts. Place the leaves right on top of the stems and season with salt. Cover with a lid and cook for another 15 minutes, checking to make sure that there is enough liquid left. Taste, and add more salt and pepper, if needed.
Tips for the best Broccoli Rabe with Garlic
- Use good quality broccoli rabe. Look for broccoli rabe that has green stems and small, firm heads. If there are any parts that start to yellow, remove them before cooking.
- Separate the leaves and stems. Make sure you cook the stems first, then the leafy parts later, so they cook evenly. The stems are tougher so they need more time.
- Don't burn the garlic. Keep an eye on the garlic to make sure it only slightly browns. It burns easily and has a very bitter taste when it does.
- Make sure there is enough water in the pot. If all of the water has evaporated, but the broccoli rabe isn't softened enough, add another splash of water. Alternately, if you see that it's already cooked, but there is still a little liquid remaining, just open the lid and let it evaporate.
Add-ins and Substitutes
- Add acidity. Enhance the flavors of this Broccoli Rabe with Garlic with some bright acidity. Add some lemon juice or apple cider vinegar.
- Make it spicier. Add extra red pepper flakes or cayenne pepper to make this side dish have even more heat.
- Add other vegetables. You can also cook this broccoli rabe with some spinach, green beans, zucchini, brussels sprouts, or asparagus.
- Add pine nuts. These nuts have a soft, nutty flavor with a little sweetness that's the perfect counterbalance to the slight bitterness of this vegetable.
How to Store
Store any leftovers of the Broccoli Rabe with Garlic in an airtight container in the refrigerator for up to 5 days. You can reheat it in the microwave or on the stovetop.
What to Serve with it
- Proteins. Serve this side dish with some Chickpea Cucumber Salad, Quick Maple Sriracha Tofu, Quinoa Tabbouleh Salad, or Vegan Black Bean Taquitos.
- Potatoes. Pair this Broccoli Rabe with Garlic with some Garlic Smashed Potatoes, Easy Roasted Sweet Potatoes, Vegan Scalloped Potatoes, or Paprika Baked Potatoes.
- Soup. Enjoy this dish with a bowl of Red Lentil Soup, Spinach Orzo Soup, Creamy Broccoli Soup, or Cabbage Soup.
- Sandwiches. Serve it alongside Easy Hummus Wraps, Vegan Black Bean Burgers, Vegan Curried Chickpea Salad Sandwiches, or Grilled Zucchini Wraps.
I hope you enjoy this Broccoli Rabe with Garlic as much as I do. It's tasty, simple, and works with so many other recipes for an easy dinner side no matter what I'm serving. You've got to love it!
More tasty vegan recipes to try:
Broccoli Rabe with Garlic
Ingredients
- 4 tbsp. extra virgin olive oil
- 6 medium garlic cloves, thinly sliced
- ¼ tsp. red pepper flakes or to taste
- ¼ cup water
- 2 bunches broccoli rabe
- ¾ tsp. sea salt or to taste
Instructions
- Place the washed bunch of broccoli rabe onto a cutting board. Cut the tips off the broccoli rabe stems and discard. Then, cut the bunch in the middle, separating the thick stems and the leaves into two bowls.
- Pour the olive oil into a large pot and add the garlic. Cook over medium-low heat just until the garlic starts to brown.
- At this point, add water and the stems of the broccoli rabe. Cover with a tight lid and let it cook for 15 minutes.
- Now it's time to add the leafy parts. Place the leaves right on top of the stems and season with salt. Cover with a lid and cook for another 15 minutes, checking to make sure that there is enough liquid left. Taste, and add more salt and pepper, if needed.
Notes
Tips for the best Broccoli Rabe with Garlic
- Use good quality broccoli rabe. Look for broccoli rabe that has green stems and small, firm heads. If there are any parts that start to yellow, remove them before cooking.
- Separate the leaves and stems. Make sure you cook the stems first, then the leafy parts later, so they cook evenly. The stems are tougher so they need more time.
- Don't burn the garlic. Keep an eye on the garlic to make sure it only slightly browns. It burns easily and has a very bitter taste when it does.
- Make sure there is enough water in the pot. If all of the water has evaporated, but the broccoli rabe isn't softened enough, add another splash of water. Alternately, if you see that it's already cooked, but there is still a little liquid remaining, just open the lid and let it evaporate.
Is carb amount under nutrition per cup or whole recipe amount.
Thanks Steve Johnson
Hi Steve! The carb amount is per serving. Thanks!