This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Maria's Broccoli Rabe

This easy, delicious vegetable side dish goes with practically anything. See more

READY IN 40 mins

Maria's Broccoli Rabe

Read Reviews (131)

"This is a nice side dish served with baked chicken or fish. Virtually not fattening and very healthy for you." — Maria

Ingredients Edit and Save

Watch video tips and tricks

Maria's Broccoli Rabe

Broccoli Rice Casserole

Broccoli and Cauliflower Casserole

Broccoli Casserole

Broccoli Slaw

Fresh Broccoli Salad

Broccoli, Rice, Cheese, and Chicken Casserole

Easy Broccoli Salad

Broccoli with Garlic Butter and Cashews

Types of Cooking Oil

Garlic: Fresh Vs. Powdered

Original recipe makes 4 servings Change Servings

1 pound broccoli rabe, trimmed
5 tablespoons extra virgin olive oil

1 clove garlic, minced
1 tablespoon grated Parmesan cheese

Check All Add to Shopping List

Directions

Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

ADVERTISE WITH US

I read one of the responses to this recipe about not boiling the broccoli rabe. Boiling it is a must. My grandmom was from Italy and made broccoli rabe all the time. She would definitely boil it and the stems are supposed to be soft. Everytime my dad and I eat broccoli rabe somewhere he constantly complains if the stems are hard. It ruins the broccoli rabe. It is usually not a bright green color. It is more of a dark color. Take my advice!!

—Ginag33

See full review »

Most Helpful Critical Review

Oct 20, 2009

Broccoli rabe is an acquired taste, even for native Italians (my dad is from Naples and mom is from Trieste - neither of whom would touch the stuff until I cooked it my way). The recipe submitted is basic but can be enhanced this way. Trim the ends of the stems. Bring a large pot or saucepan filled with salted water to a boil. Immerse the BR and cook for no more than 8 minutes. Drain immediately, flash chill and then spread on cookie sheet to continue cool down. The BR will be bright green yet tender. Cut the BR into bite size pieces. Saute some garlic to taste and a few hot pepper flakes in olive oil - about 3 tbsp. should do it. Then add BR, toss to coat and remove from heat when warmed through; you don't want to lose that beautiful bright green color. Place on a serving plate, top with a squirt of lemon juice and maybe some homemade toasted breadcrumbs. Drizzle with extra virgin olive oil and enjoy.

—Free fall chef

See full review »

173 Ratings

See other versions of this recipe!

Jan 27, 2006

I grew up on broccoli rabe. If you love the flavor of hearty green vegetables, try making it like native Italians do. Instead of boiling add the broccoli rabe raw to the hot oil and garlic in a large skillet. Stir and cook until bright green and a little tender, less than ten minutes (or longer if you like it thouroughly cooked). That's it. Try it with some red pepper flakes. Enjoy!

—Spongebob7

See full review »

Apr 15, 2007

First of all, remove stems, all you want are the leaves and the flowerettes on the top. Boil in salted water. Remove. You can either saute this with garlic and olive oil, or parboil then finish cooking in broth. Add a can of cannellini beans or dark red kidney beans. Be sure to use fresh garlic. A little onion powder and a bit of salt and pepper and you have a low calorie, very healthy meal.

—LADYC20054

See full review »

Jun 29, 2005

YOU HAVE REFORMED ME!! I have always wanted to love broccoli rabe, but have always hated the bitterness when you just saute it. BOILING IS THE SECRET. The bitterness is gone and it is delicious. So nice to have a new healthy veg; I now cook it at least once a week. I also used this method with Broccolini and it, too, helps eliminate the bitterness. I am looking forward to trying this method with Chinese Broccoli from the Asian Market as that too is so bitter and very very similar to rabe. THANK YOU!

—CHEEREEO

See full review »

Sep 30, 2003

I make this recipe often, with a few changes: I serve this over penne pasta, use 4-6 cloves of garlic, and saute 2 large tomatoes, quartered. After I blanch and drain the broccoli rabe, I saute the tomatoes for approximately 10 minutes on medium low while I cook penne pasta in another pot. I then add the drained broccoli rabe to the tomatoes and saute for an additional 5 minutes. Served over penne pasta with a generous amount of Parmesan or Romano, this has become one of our family standbys!

—Kira

See full review »

Sep 11, 2005

This was tasty and I'll make it again - but with less oil and maybe half as much time boiling. The boiling seems to remove much of the bitterness from the broccoli rabe, although there's enough bite left that it still tastes like broccoli rabe should taste! However, although the flavor was great, the texture got just a little mushier than I'd like. Also, mine came out a little oily and I would cut down on the oil next time. That said, I really liked this recipe and I will definitely make it again. Thanks for sending it in!

—TIGERTEACHER

See full review »

Nov 10, 2006

I love veggies, but have never had broccoli rabe. I cannot get it anywhere around where i am from. Is there something that compares in taste that I might be able to substitute?...Thanks

—Ronnie

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Broccoli Rabe with Portobello Mushroom

Broccoli Rabe with Roasted Peppers

Garlic Infused Broccoli Rabe and Chickpeas

Italian Broccoli Rabe Grinder

Broccoli Rabe and Sausage

Spicy Sausage Broccoli Rabe Parmesan

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce

Penne with Sausage and Broccoli Rabe

Orcchiette Pasta with Broccoli Rabe and Sausage

Rigatoni with Italian Sausage and Broccoli Rabe

ADVERTISE WITH US

Nutrition

Calories
192 kcal
10%

Carbohydrates
5.6 g
2%

Cholesterol
1 mg
< 1%

Fat
17.2 g
27%

Fiber
3.1 g
12%

Protein
4.5 g
9%

Sodium
53 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Maria's Broccoli Rabe

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 192
Calories from Fat: 155

% Daily Value *
Total Fat 17.2g 27 %
Saturated Fat 2.6g 13 %
Cholesterol 1mg < 1 %
Sodium 53mg 2 %
** Potassium 5mg < 1 %
Total Carbohydrates 5.6g 2 %
Dietary Fiber 3.1g 12 %
Protein 4.5g 9 %
Sugars 1.4g
** Vitamin A 147 %
** Vitamin C 174 %
** Calcium 9 %
** Iron 10 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.