Sautéed Broccoli Rabe

Sautéed Broccoli Rabe

One of my family's favorite restaurants used to be a little Italian place right in town. I say "used to be" because they're really not Paleo friendly, which is a shame, because they had the best Italian food short of being in the boot itself! It's funny, though they had a nice sized menu, my brothers and I almost always ordered their penne alla vodka, or sometimes I'd get their eggplant parm––both equally delicious. One staple of our family dinners there was splitting a plate of broccoli rabe before our main course came out. Broccoli rabe is served in most Italian restaurants but it can be somewhat intimidating to cook at home––because of it's tendency to come out too bitter. The first time I made this, it came out more bitter than I'd liked. Though the greens themselves have a very bitter flavor, they reach a point during cooking where they have a nice bitter flavor, not a plain bitter flavor. I realized I needed to cook it lower (temperature wise) and slower––which has become a common saying at my house since we recently bought a smoker! This side dish, or appetizer, requires slow steaming over medium-low heat to bring it to a nice flavor or bitterness with some heat (from the crushed red pepper). You can enjoy this with almost any Mediterranean meal and with very few ingredients and steps to create this dish, it's sure to be frequented in your kitchen!

Sautéed Broccoli Rabe

Prep Time: 5 min Cook Time: 35-40 min Total Time: 40-45 min Serves: 4-6

Ingredients

  • 1 bunch broccoli rabe

  • ¼ cup olive oil

  • ¾ cup water

  • 3 garlic cloves, minced

  • ¼-1 tsp crushed red pepper (depending on your spice preference)

Preparation

  1. Cut off the bottom ¼” of the broccoli rabe stems and discard.

  2. Bring a large saucepan to medium-low heat, add the minced garlic and olive oil, saute until the garlic is lightly browned.

  3. Add the broccoli rabe and crushed red pepper to the pan and toss until coated well with the garlic and oil. Add water to the pan, cover, and let steam for 30-35 minutes, or until the stems are soft, stirring occasionally.

  4. Serve hot, topped with some extra crushed red pepper if you so desire, and enjoy!

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