Broccoli Rabe with Garlic

This Broccoli Rabe with Garlic is tender and tasty. Try this classic Italian recipe at home and you won't be disappointed.

Course Lunch, Side Dish

Cuisine American, Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 163kcal

Author Tania Sheff

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.

Video

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.

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.

Nutrition