Are you looking for an easy and quick way to prepare sautéed broccoli rabe?
You’re in the right place!
This comprehensive guide will reveal all the secrets to cooking broccoli rabe perfectly, in a simple way with delicious results.
Perfect as a flavorful side dish or as a base for pasta dishes, sautéed broccoli rabe is a classic of Italian cuisine, appreciated for their slightly bitter taste and beneficial properties.
Discover our easy and quick recipe to serve up sautéed broccoli rabe that will win everyone’s heart!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, Easter
- Energy 67.64 (Kcal)
- Carbohydrates 4.77 (g) of which sugars 0.03 (g)
- Proteins 1.18 (g)
- Fat 5.07 (g) of which saturated 0.73 (g)of which unsaturated 0.00 (g)
- Fibers 2.39 (g)
- Sodium 184.61 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To prepare delicious sautéed broccoli rabe, enhanced with the classic flavor of garlic, extra virgin olive oil, and a touch of chili pepper, you’ll need a few fresh and quality ingredients. Here is the complete list to create this simple and tasty recipe:
- 2.2 lbs broccoli rabe
- 3 cloves garlic
- 4 tbsps extra virgin olive oil
- 2 hot chili peppers
- 1 pinch black pepper
- 1 pinch salt
Tools
To best prepare this tasty recipe, you will need some basic kitchen tools.
Make sure you have the essentials at hand to clean, cut, and cook your broccoli rabe efficiently:
- 1 Frying Pan Amazon BASIC
Steps
Follow these simple steps to bring delicious and flavorful sautéed broccoli rabe to your table. With a few easy steps, you can enjoy a perfect side dish for any occasion.
Cleaning and Preparing Broccoli Rabe: The Secret to Perfect Results.
Begin your culinary adventure by meticulously cleaning the broccoli rabe.
Carefully remove the tougher outer leaves and the lower part of the stem, which is more fibrous.
Separate the tops, or the tender florets, from the smaller, delicate leaves.
Rinse everything thoroughly under cold running water to remove any soil residues.
If the florets are particularly large, coarsely chop them into smaller pieces to ensure even cooking.
This preliminary step is crucial for ensuring an optimal flavor and pleasant texture for your sautéed broccoli rabe side dish.
Aromatic Sauté and Initial Cooking: The Flavorful Heart of the Recipe.
In a large frying pan, pour the extra virgin olive oil and heat over low heat.
Add the garlic cloves (peeled and slightly crushed or sliced, depending on your preference) and the chili peppers (whole for a light touch or chopped for a more intense flavor).
Gently sauté for a few moments until the garlic releases its intoxicating aroma, being careful not to burn it.
At this point, add the broccoli rabe directly to the pan, without fully drying them from the washing water.
Season with a pinch of salt and a grind of black pepper.
Pour half a cup of warm water into the pan.
This will help create the steam needed for an initial cooking phase and to soften the vegetables.
Slow and Final Cooking: Intense Flavor and Ideal Texture.
Cover the pan with a lid and let the broccoli rabe cook over medium-low heat for about 15-20 minutes, or until they become tender but still slightly al dente.
During cooking, the steam trapped by the lid will help soften the vegetables evenly.
Once cooked, turn off the heat and let the broccoli rabe rest in the covered pan for a few minutes.
This brief rest will allow the flavors to meld further.
Transfer the broccoli rabe to a bowl and dress with fresh lemon juice.
The freshness of the lemon will add a lively note and balance the slightly bitter taste of the broccoli rabe.
Gently toss to distribute the dressing evenly.
Plating and Tasting: The Pleasure of Savoring.
Now it’s time to enjoy this delicious preparation!
Arrange the sautéed broccoli rabe on individual plates.
You can serve them as a flavorful side dish to accompany meat, fish, or egg main courses, or use them as a rich and tasty topping for your favorite pasta.
Each bite encapsulates the authentic flavor of broccoli rabe, enhanced by the aroma of garlic, the spicy kick of chili peppers, and the freshness of lemon.
Enjoy your meal!
For the best enjoyment of your sautéed broccoli rabe and to personalize the recipe to your tastes, here are some useful tips on storage, fun variations, and additional notes for a perfect result every time.
STORAGE, TIPS, VARIATIONS, NOTES:
Storage:
Sautéed broccoli rabe can be stored in the refrigerator, in an airtight container, for 2-3 days.
Before storing, make sure they have completely cooled to room temperature.
To reheat, you can use a skillet over low heat with a drizzle of oil, stirring gently, or use the microwave.
Keep in mind that the texture might be slightly less crisp after reheating.
Freezing is not the ideal method for storing cooked broccoli rabe, as they tend to lose texture and become mushy once thawed.
However, if necessary, you can freeze them in portions after they have completely cooled.
Consume preferably within 1-2 months.
Tips:
Blanching (optional but recommended): To reduce the typical bitterness of broccoli rabe and speed up the sauté cooking, you can blanch them for 5-7 minutes in salted boiling water before sautéing in the pan.
This will also make them more tender.
Don’t overcook: Avoid overcooking the broccoli rabe in the pan, as they will lose their texture and become mushy.
They should remain slightly al dente.
Add anchovies: For a more intense flavor typical of Apulian cuisine, you can sauté 1-2 desalinated anchovy fillets along with the garlic. They will dissolve during cooking, deliciously flavoring the broccoli rabe.
A crunchy touch: To add a crunchy note, you can sprinkle the broccoli rabe with toasted breadcrumbs in a pan with a drizzle of oil and some minced garlic.
Adjustable spiciness: Adjust the amount of chili pepper according to your taste. If you prefer a milder flavor, you can omit it altogether.
Variations:
With sausage: A classic and tasty pairing is with crumbled and fried sausage in the pan before adding the broccoli rabe.
With black olives: Adding pitted black olives at the end of cooking gives a Mediterranean flavor and a touch of color to the dish.
With raisins and pine nuts: For a sweet and sour variation, you can add soaked raisins and toasted pine nuts during the last few minutes of cooking.
As a pasta topping: Sautéed broccoli rabe is a perfect topping for orecchiette, cavatelli, or other short pasta. Just add some pasta cooking water to create a creamy sauce.
Oven gratin: After sautéing in the pan, you can transfer the broccoli rabe to a baking dish, sprinkle with breadcrumbs, grated parmesan, and a drizzle of oil, then gratin in the oven for a few minutes.
Notes:
The slightly bitter taste is a typical characteristic of broccoli rabe. If you prefer a less bitter taste, the initial blanching is particularly recommended.
Make sure to use high-quality extra virgin olive oil to best enhance the flavor of the ingredients.
If using fresh chili pepper, add it along with the garlic to sauté and release its aroma.
I hope this additional section is complete and useful for your blog!
FAQ
Should I blanch the broccoli rabe before sautéing them?
Blanching the broccoli rabe before sautéing is recommended to reduce their typical bitter taste and to speed up the final cooking process.
However, if you prefer a more intense flavor and a slightly crunchier texture, you can cook them directly in the pan, extending the time slightly and adding some liquid (water or broth).
How can I reduce the bitterness of broccoli rabe?
The most effective way to reduce the bitterness of broccoli rabe is to blanch them in salted boiling water for a few minutes. You can also try adding a pinch of sugar or a splash of vinegar to the cooking water, although blanching remains the primary method.
Can I use chili powder instead of fresh or dried chili?
Yes, you can use chili powder.
Add it cautiously during the garlic sauté, starting with a small amount, as chili powder can be spicier.
Remember that the flavor might be slightly different compared to fresh or dried chili.
How long do sautéed broccoli rabe last in the fridge?
Sautéed broccoli rabe last in the refrigerator, in an airtight container, for 2-3 days. Be sure they have completely cooled before storing.
Can I freeze already cooked broccoli rabe?
Freezing is not the ideal method for cooked broccoli rabe, as they tend to lose texture and become mushy after thawing.
However, if necessary, you can freeze them in portions after they have completely cooled and consume them preferably within 1-2 months.Can I add other ingredients to this base recipe?
Absolutely!
This is a very versatile base recipe. You can enhance it by adding anchovy fillets, crumbled sausage, black olives, raisins, and pine nuts, or use it as a pasta topping. The variations are numerous and depend on your tastes.What can I serve with sautéed broccoli rabe?
Sautéed broccoli rabe is an excellent side dish for meat main courses (like sausages, chops, or roasts), fish (baked or pan-fried), and eggs. They are also delicious as a pasta topping or as a filling for savory pies and rustic dishes.
