Broccoli Rabe with Garlic
Ingredients
- 1 bunch broccoli rabe, trim off tough stems on bottom
- 2 tablespoons olive oil
- 10 garlic cloves
- ¼ teaspoon celtic sea salt
- ¼ teaspoon ground black pepper
Instructions
- Heat oil in a large cast iron skillet
- Add garlic to skillet and cook over medium heat until lightly browned, a few minutes
- Add broccoli rabe to skillet, and cook until wilted
- Sprinkle with salt and pepper
- Transfer to a bowl and serve
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Anastasia@healthymamainfo.com says
Sounds very simple yet genius! Love your recipes!
Kirsten says
I love bitter, too!
Can you share what that coffee substitute is that you like? I can’t tolerate much (if any) coffee so I would love a recommendation for a good sub. Thanks!
Shauna says
sauteing the garlic with some anchovies until the anchovies are soft and then mashing the anchovies in the pan to a paste before adding the broccoli rabe adds a nice salty and nutty (not fishy) flavor. if you can eat dairy and aren’t interested in trying anchovies, pecorino cheese add also add a similar flavor element.
also, we never eat broccoli rabe in our house with out a nice kick from red pepper flakes. we saute them with the garlic on low heat. the spicy flavor balances with the bitter so nicely.
Michelle|www.opendaily.ca says
I had this last night and it was to die for! I love broccoli rabe and when added with garlic its pure perfection! :) yum… I can’t wait to share this recipe.
Christy says
Hi Elana,
I’m also a Pitta, and I tend to gravitate toward bitter flavors of the three recommended for Pitta (sweet, bitter, astringent). And I find that sometimes bitter foods will take away my cravings for sweets.
I love broccoli rabe. I usually add a squeeze of lemon juice to it at the end of cooking. The lemon gives it a bright, fresh flavor.
Thanks for this post!
Christy
Riparazione Torino says
Hope this will taste good because I am planning to do it next. This is a great cookbook you are offering us and some recipes are awesome. Great job!
Todd Bender says
I just fell in love with your blog, and bought your cookbook.
We are a Gluten-Free bakery in SF and have a fledgling blog – just added you to our blogroll, and made you a Favorite on Facebook, too! Thanks for all the wonderful info and mouth-watering healthy recipes!
elana says
Crave! My children love your cupcakes; we buy them at Whole Foods here in Boulder. Thanks for stopping by :-)
Randy says
That’s awesome, Todd! I’m a newbie in learning how to make fermented foods and have yet to make a sourdough. Is it possible to make a GF sourdough?
Thanks,
Randy
herbalchef says
Dear Elana,
I gave it my best shot and tried your recipe for Rapini. As I mentioned in an earlier post I am from an Italian family and had Rapini weekly growing up. I was always taught to blanch it first and I will continue to do so. It so takes away the strong bitterness that overpowers the vegetable. However, your idea of 10 garlic cloves in the olive oil is awesome! I will do that again. I left them whole and it was like roasted garlic. I did add a large pinch of red pepper flakes to the oil after the garlic was golden. Delish! I let the garlic and pepper fuse in the olive oil for a while then added the rapini. Soo good. Thank you.
Katie says
An excellent post. I find that despite my ignorance of most specifics of Ayurvedic cooking, I tend to mix things up intuitively anyway. In retrospect, I realized how true it is that we need that variety, and of course our bodies will at least try to let us know. We made something similar to this last night with mustard greens from our CSA. Tonight we will probably “use up” some of the chard as well (‘use up’ — oh, it’s so hard to eat delicious organic produce ; ). Thanks for reminding me to try brocolli rabe the next time I find it at a decent price!
Best,
Katie
P.S. I have been increasing my efforts to be more involved in the commenting community (and forums when it’s helpful) since your post asking about our thoughts on the blog. I so often profit from others, so why not put in my two cents? I was so delighted to see that you used my comment in the “Before you comment…” section : ) Convinces me that I offer something on here at least some of the time, ha! Thanks!
elana says
Katie,
Thanks so much for all of your comments! I would say you definitely have something to offer :-)
Elana
Carrol says
I really like chinese broccoli and swiss chard. The chinese broccoli is both leafy and crunchy and I prepare it very similarly to your dish, just garlic, salt & pepper.