Sautéed Broccoli Rabe

Name: Sautéed Broccoli Rabe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Broccoli rabe (cleaned 360 g) 2.2 lbs; Garlic 2 cloves; Fresh chili pepper 1; Extra virgin olive oil to taste; Fine salt to taste

it fr de es br

134.8

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 134.8
Carbohydrates g 6.9
of which sugars g 6.8
Protein g 1.8
Fats g 10
of which saturated fat g 1.6
Cholesterol mg 1.6
Sodium mg 538

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 2
Cost: Low

PRESENTATION

Recipe by
Valeria Ciccotti

Le cime di rapa in padella is a beloved dish from Puglia, capturing the heart of Southern Italian cuisine. It's really cherished during the colder months and at Christmas family gatherings. This sautéed broccoli rabe? It's all about balancing tender greens with garlic and a bit of chili for that extra kick. In Puglia, they start by blanching the broccoli rabe to keep it moist and tender. Then—here's the magic—it's quickly sautéed with olive oil, garlic and chili pepper. Really bold flavor without being overpowering. Some prefer a milder chili for less heat, but honestly, either way, the dish gives you a classic blend of tangy and slightly bitter notes. It makes this garlic broccoli rabe recipe a favorite in the region.

In Southern Italy, these sautéed rapini aren't just a side. Nope, they're often featured in festive spreads or paired with orecchiette pasta for a really, really traditional dish. The versatility is, for real, part of its charm: it can be a healthy broccoli rabe side dish one day and a star ingredient in pasta the next. The cooking technique ensures the greens stay tender and flavorful. I mean, that's exactly what makes this dish a staple of Southern Italian cooking. Imagine the aroma of garlic filling the kitchen—seriously good—as the dish comes together, with its mix of crispy leaves and moist stalks. In Puglia, this dish complements everything from roasted meats to fish or even just a simple piece of bread. And look, it’s not just about taste. It is a practical, quick vegetable side that shows the heart of Southern Italian food: a few quality ingredients, some care, and a lot of flavor. Whether you are looking for an easy broccoli rabe recipe or something to impress at your next gathering, this dish brings the rich traditions of Italy to your table. Can't go wrong with that.

How to prepare Sautéed Broccoli Rabe

To prepare the sautéed broccoli rabe, first, clean the vegetables. Remove the toughest stems and outer leaves 1. Once cleaned, you will have about 12.7 oz of broccoli rabe 2, wash them several times with cold water 3 and drain them.

Place a large pot full of water on the stove, and when it comes to a boil, add the broccoli rabe 4 and let them cook for 15 minutes. When there are 2-3 minutes left, prepare a sauté in a pan with oil, 2 whole garlic cloves, and a chopped chili pepper 5. As soon as the broccoli rabe is well wilted, drain them 6.

When the garlic is golden, add the broccoli rabe 7, season with salt 8, and sauté over medium-high heat for about ten minutes 9. Turn off the heat and serve.

Storage

Broccoli rabe can be stored in the refrigerator, well sealed in an airtight container, for 2 days.

You can freeze the broccoli rabe after boiling them in food bags. Before sautéing them, just let them thaw.