Sauteed Broccoli Rabe

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 as a side servings
Carrot Icon for Number of Ingredients Size 5 ingredients

Broccoli rabe, also known as rapini or broccolini, is more pungent and bitter than regular broccoli. Broccoli rabe is part of the cruciferous family which is widely believed to have cancer fighting properties. Blanching...


Ingredients

  • 1 pound broccoli rabe, rinsed, ends trimmed (see Ann’s tip for regular broccoli)
  • 1 tablespoon olive oil
  • Pinch of red pepper flakes (optional)
  • 1 clove garlic, smashed and thinly sliced
  • Sea salt, to taste

Nutrition Facts

Calories

56 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

4 g

Sugar

1 g

Fiber

3 g

Protein

4 g

Sodium

273 mg

Directions

  1. Bring water to a boil and blanch the broccoli rabe for 2-3 minutes, until the stems are al dente.  Drain well.
  2. In a wide skillet heat olive oil and red pepper flakes, if using, over medium-high heat.  Add garlic and cook just until the garlic begins to turn golden, about 3 to 5 minutes.  Add the drained broccoli rabe and salt, toss to coat and sauté for 2 minutes.  Serve.

Chef Tips

If you cannot find broccoli rabe, regular brocooli will work fine. The florets will only need to be blanched for 1-2 minutes, and the stems should be peeled, cut into strips and cooked with the garlic in step 2, until they begin to brown.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



One comment

  1. good quick recipe. What ever left over can be converted to a n omelet. Serve with a little soy sauce for breakfast. Use ie as base for a poached egg, some toast and butter. Now you are cooking.

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