Sicilian-Style Broccoli Rabe

Sicilian-Style Broccoli Rabe


"This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!"
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20 m servings 78 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
  2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
  3. Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.


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This is how you make broccoli rabe- no blanching. The only changes I made was that I used a lot more minced garlic. 9 cloves. I also tossed pine nuts in. Delicious.

Delicious. Made as written and loved it. Thank you for the recipe.

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