Ina Garten Broccoli Rabe – Fresh, Bold, and Vibrantly Delicious
Broccoli rabe, also known as rapini, is a leafy green vegetable related to the turnip family. It has a slightly bitter taste that becomes beautifully mellow when blanched and sautéed with garlic and olive oil. Ina’s method ensures the broccoli rabe is tender yet vibrant, making it a delicious and healthy side.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Blanching + Sautéing
- Cuisine: Italian
Ingredients
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1½ pounds broccoli rabe, tough stems trimmed
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3 tablespoons good olive oil
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3 cloves garlic, thinly sliced
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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Pinch of red pepper flakes (optional, for subtle heat)
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Lemon wedges, for serving (optional)
Instructions
Trim off any tough stems and rinse the broccoli rabe thoroughly under cold water.
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 2–3 minutes, until just tender but still bright green. Drain and immediately plunge into a bowl of ice water to stop the cooking. Drain again and set aside.
In a large sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook for 1–2 minutes until fragrant but not browned.
Add the drained broccoli rabe to the pan. Toss to coat with the garlic oil and season with salt, pepper, and red pepper flakes if using. Sauté for 3–4 minutes until heated through and slightly wilted.
Transfer to a serving platter and squeeze fresh lemon over the top if desired. Serve immediately.