The simple, spicy, and irresistible side dish that smells like home cooking
Roman-style sautéed broccoli rabe with garlic, oil, and chili is a simple and flavorful side dish, perfect for accompanying any dish or stuffing sandwiches, flatbreads, and savory pies with all the taste of the Lazio tradition.
In Rome, we have always called them broccoli rabe, even if today at the market you often find them under the name turnip greens. The label changes, but not the love for this simple, fragrant, and slightly spicy dish that smells like home cooking and sizzling pans on the stove.
Roman-style sautéed broccoli rabe is one of those side dishes that never goes out of style: you find them next to a nice sausage, inside a warm sandwich, on top of a flatbread, or as filling for a last-minute improvised savory pie.
They are economical, easy to prepare, and incredibly tasty — perfect for students away from home, newlyweds, and anyone who wants to bring a Roman traditional dish to the table without complicating their lives.
Roman-style sautéed broccoli rabe gives their best in the cold months. Between November and March, when this seasonal vegetable is more tender, flavorful, and perfect for traditional cooking.
The secret? It’s all about cleaning the vegetables, cooking the stalks just right, and that sauté of garlic, extra virgin olive oil, and chili that makes them simply irresistible.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.2 lbs broccoli rabe (or turnip greens)
- 2 cloves garlic
- to taste extra virgin olive oil
- salt
- chili
Tools
- 1 Pot
- 1 Pan
Step by Step Procedure
1️⃣Cleaning the broccoli rabe
Detach each stalk and strip the larger leaves downwards, leaving only the tender part.
The last part of the stalk, if a bit tough, can be slightly peeled with a small knife: this step really makes a difference in the final tenderness.
Soak everything in cold water and wash well.
2️⃣ Boiling
Bring a large pot with salted water to a boil.
Dip in the broccoli rabe and let them cook for 5–10 minutes, depending on the size of the stalks.
The tops become tender quickly, but the stalks should be soft without falling apart.
👉 Grandma’s tip: instead of draining them by tipping the pot over, lift them out with a slotted spoon. This way, any residues remain at the bottom of the water.
3️⃣ Fragrant Sauté
In a large pan, pour plenty of extra virgin olive oil and add:
finely chopped garlic
chili
Brown over low heat until the garlic is golden and fragrant.
4️⃣ Final Sauté
Add the well-drained broccoli rabe, adjust the salt if needed, and stir-fry in the pan for 5 minutes, stirring often.
If they seem dry, add a tablespoon of their cooking water to keep them tender and juicy.
Zia Debby’s Tips
Garlic, yes or no?
If you don’t like garlic in pieces, you can leave it whole and remove it at the end of cooking. But chopped gives a much more intense aroma and flavor, typical of the Roman version.
More spicy?
Use fresh chili or add a pinch at the end for extra heat.
Not just a side dish
These broccoli rabe are also fantastic for:
stuffing sandwiches and flatbreads
dressing pasta
filling savory pies and calzones
Recipe naturally vegan, lactose-free, and perfect for a Mediterranean diet.
FAQ (Questions and Answers)
Are broccoli rabe and turnip greens the same thing?
Not exactly. They are similar varieties, but in Roman cuisine, they are traditionally called “broccoli rabe,” even if today they are often sold at the market as turnip greens.
Can I prepare them in advance?
Yes! You can boil them beforehand and sauté them in the pan at the last moment. In fact, the day after, they are even more flavorful.
