Maria's Broccoli Rabe

Maria's Broccoli Rabe

145

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

40 m servings 192 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.

Reviews

145
  1. 192 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 submitte...

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...

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 ...

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 fini...

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 delicio...

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...

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...

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 submitte...

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

I just finished making this and it is absolutely delicious. I can’t wait to make it again. The only thing I did different was to use 3 cloves of garlic and add a sprinkle of red pepper at the ...