Grandpa Joe's
Sautéed Broccoli Rabe

Note that this is the same recipe as for Sautéed Spinach.

About this recipe

Broccoli Rabe (rapini in Italian) is an extraordinary accompaniment to a wide variety of main courses.  I especially like to serve it with fish and sautéed meats.  Pairing it with Veal Piccata or Wisconsin Walleye works particularly well.

Ingredients

  • fresh broccoli rabe
  • 5 cloves garlic
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

Directions

  1. In a medium-size pot, bring about 3 quarts of water to a rolling boil.
  2. Trim off the bottom 1 to 2 inches of the broccoli rabe stems.  Prepare an 
ice batch in a large bowl.
  3. With the heat on high, blanch the broccoli rabe in the boiling water for exactly 3 minutes.
  4. Immediately transfer the broccoli rabe from the pot to the ice bath to stop the cooking process.
  5. Then drain the broccoli rabe with a sieve or colander.  Remove as much water as possible by squeezing very gently.
  6. Heat a quarter cup of oil oil in a 12-inch skillet.  Slice the garlic cloves into large slices and sauté in the oil until lightly browned on both sides.
  7. Add the broccoli rabe and using tongs, gently move the individual pieces around in the pan to coat them with the olive oil and heat thoroughly.
  8. Sprinkle with salt and freshly ground pepper.
  9. Serve hot.

Notes

  • It is not necessary to wash the broccoli rabe beforehand unless you can actually see the dirt.  The boiling water, which is discarded, will do the job for you!
  • In fact, you should try to maintain the integrity of the bunch as much as possible during the cooking process.  Do not separate the sprigs until you are at the sauté stage.  Having all the sprig stems in one direction may sound a bit paranoid, but it makes for a beautiful presentation!
  • The garlic should be cut into large slices so that each diner has the option of eating it or setting it aside.  Italians all love the flavor of garlic, but they all don't enjoy eating it whole.
  • The broccoli rabe can be prepared through step 5 several hours in advance, but not overnight.  I fold a paper towel and place it in the bottom of a large bowl, place the broccoli rabe on the towel, cover, and refrigerate until I am ready to finish and serve.
Sautéed Broccoli Rabe.
Sautéed Bass (using my Wisconsin Walleye recipe), Sautéed Broccoli Rabe, and Roasted Red Potatoes.
Posted: March 2014; pictures added: April 2016.