Broccoli Rabe sautéed in Garlic & Olive Oil

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 70.2
  • Total Fat: 5.2 g
  • Cholesterol: 0.5 mg
  • Sodium: 97.6 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Broccoli Rabe sautéed in Garlic & Olive Oil calories by ingredient
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Submitted by:


I took this recipe from Carmine's Family-Style Cookbook and reduce portions in half. I took this recipe from Carmine's Family-Style Cookbook and reduce portions in half.
Number of Servings: 4


    Broccoli rabe, aka Rapini, raw, 1 lb or 1 bunch
    Olive Oil, 4 tsp.
    Dried Hot Red Pepper Flakes, a dash or to taste
    Chicken stock, home-prepared, .25 cup
    Salt, dash
    Pepper, black, dash


1. In a large pot of lightly salted boiling water, blanch the broccoli rabe for about 3 minutes after the water has resumed the boil. Drain it, immediately submerge it in ice-cold water, drain it again, and gently squeeze out any excess water. Set it aside.

2. In a medium-sized pan sauté, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 2 minutes or until it is golden brown. Take care not to let the garlic burn. Add the red pepper flakes and stir it for 30 seconds.

3. Add the broccoli rabe and sauté it, using a large fork to toss it in the oil, for 3 to 4 minutes, or until it is very hot. Season it to taste with salt and pepper.

4. Add the chicken stock, raise the heat to high, and bring it to a boil. Reduce the heat to a low simmer and cook the broccoli rabe, stirring, for about 4 minutes or until it is tender. Transfer it to a bowl and serve it with the lemon halves as a garnish.

Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user MAMAENUFF.

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