Sauteed Broccoli Rabe

Name: Sauteed Broccoli Rabe
Prep time: 15

5 out of 5 stars (based on 11 reviews)

15 min prep

4 as a side servings

Carrot Icon for Number of Ingredients Size

5 ingredients

Broccoli rabe, also known as rapini or broccolini, is more pungent and bitter than regular broccoli. Broccoli rabe is part of the cruciferous family which is widely believed to have cancer fighting properties. Blanching the...

1 pound broccoli rabe, rinsed, ends trimmed (see Ann’s tip for regular broccoli)
1 tablespoon olive oil
Pinch of red pepper flakes (optional)
1 clove garlic, smashed and thinly sliced
Sea salt, to taste

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Nutrition Facts

Calories

56 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

4 g

Sugar

1 g

Fiber

3 g

Protein

4 g

Sodium

273 mg

Directions

Bring water to a boil and blanch the broccoli rabe for 2-3 minutes, until the stems are al dente. Drain well.
In a wide skillet heat olive oil and red pepper flakes, if using, over medium-high heat. Add garlic and cook just until the garlic begins to turn golden, about 3 to 5 minutes. Add the drained broccoli rabe and salt, toss to coat and sauté for 2 minutes. Serve.

Chef Tips

If you cannot find broccoli rabe, regular brocooli will work fine. The florets will only need to be blanched for 1-2 minutes, and the stems should be peeled, cut into strips and cooked with the garlic in step 2, until they begin to brown.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society