Sauteed broccoli rabe with garlic and crushed red pepper is a flavorful and satisfying dish that combines the bitterness of broccoli rabe with the aromatic kick of garlic and the gentle heat of crushed red pepper. With just a few ingredients and minimal cooking time, you can create a vibrant and nutritious side dish that is both simple and delicious. The tender-crisp broccoli rabe pairs perfectly with the bold flavors of garlic and crushed red pepper, creating a delightful balance of taste sensations. Whether served as a standalone side or as a flavorful accompaniment to a main course, sauteed broccoli rabe is a versatile and delightful addition to your culinary repertoire.
Sautéed Broccoli Rabe with Garlic and Crushed Red Pepper
The tender-crisp broccoli rabe pairs perfectly with the bold flavors of garlic and crushed red pepper, creating a delightful balance of taste sensations.
Ingredients
- 2-3 bunches brocoli raab (cleaned and trimmed of stalks)
- 3-4 cloves garlic (or garlic powder or both)
- olive oil
- crushed red pepper
- salt
Instructions
- Heat the oil in your pan over medium-high heat.
- Add the garlic and some crushed red pepper and saute for a few minutes until the garlic is golden (keep an eye on it because burned garlic ruins the dish).
- Add the broccoli rabe to the pan along with some salt and garlic powder and a couple spoonfuls of water.
- Stir periodically until the broccoli rabe cooks down, around 10 minutes.
- Once it's cooked down a bit taste it and added additional salt and crushed red pepper as needed.
Notes
Variation: You can also boil the broccoli rabe for a couple minutes before adding it to the pan. If you do this, you'll scoop it directly from the pot into the pan so that some of the water comes with it- if you do it this way, you won't need to add any additional water. But make sure you're extra careful when you add the broccoli rabe because if the oil is super hot and you add the soaked broccoli rabe it will cause the oil to splash up. So take the pan off the heat for a couple minutes before you add it.
This recipe is courtesy of Jessie from The Life Jolie.
