Broccoli Rabe with Hot Pepper Recipe


This recipe is from "Everyday Greens" (Scribner) by Annie Somerville and is a feature of The Radio Kitchen. Your radio home for food, fun and friends.

Step 1

Bring a large pot of water to a boil and salt lightly. Trim the tough lower stems from the broccoli rabe and discard. Chop the tops and remaining stem into 2-inch pieces; you should have about 4 quarts of florets, leaves and stems. Drop the broccoli rabe inot the boiling water and cook until tender, about 2 to 3 minutes, drain.

Step 2

Heat the oil in a large saute pan and add the broccoli rabe, garlic and 1/4 teaspoon of salt and a pinch each of pepper and red pepper flakes. Cook for 2 or 3 minutes over medium heat, using metal tongs to toss the greens. Adjust the seasoning witj salt and red pepper flakes.

Cooking Tip: We always parboil the broccoli rabe before we saute it, unless it's very young and tender. It may seem like an extra step, but it actually speeds the cooking time (just leave it in the colander), so it's ready to saute at the last minute.

... an excerpt of:
"Everyday Greens" (Scribner)

click on the cover to see it at

This recipe is provided courtesy of:

Your radio home for food, fun and friends.

Reprinted with permission.

Things You'll Need

  • 2buches broccoli rabe, about 1 1/2 pounds
  • 2tablespoons extra virgin olive oil
  • 1teaspoon minced garlic
  • salt and pepper
  • red pepper flakes

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