Broccoli Rabe with Roasted Peppers

Broccoli Rabe with Roasted Peppers

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Steve Fairhurst 0

"These are great with Italian porketta."
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20 m servings 93 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 146 mg
  • 6%

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.


  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.


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Great combo! Loved the tangy lemon juice and the sweet roasted red peppers - they played off each other perfectly! Maybe next time I'll add a little red pepper flake to give it just a kick.

My first taste of broccoli rabe was in an excellent Italian restaurant – and I hated it. So bitter and fibrous! Thinking it was a fluke, I tried it again, preparing it myself - and still hated...

Easy to prepare. Boiling the Broccoli Rabe takes some of the "bite" out but also leaves it saturated with water. It was tender enough in 3 minutes and I squeezed out the excess water before plac...

I subbed EVOO for Kerrygold grass-fed butter; tasted great. Easy, hassle-free side. Will make again.

I am constantly looking for recipes to make in advance for lunch for the week. This one is spectacular. I put some provolone on half of a potato roll with the rabe in the middle. I enjoyed it ve...

easy and yummy. I was concerned about too much garlic but it really mellowed, although we do like garlic. Maybe the bunches of broccoli rage my store sells are small but no way did this make 6...

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