by • February 7, 2013 • VeggieComments (3)1854

Broccoli Rabe with Garlic and Olive Oil

Elevate your usual side of steamed broccoli by using its lesser-known, leafier cousin, broccoli rabe. Popular throughout Southern Europe and China, this leafy green veggie has a nuttier, more bitter flavor and is packed with nutrients. One of the best and simplest ways to prepare broccoli rabe is to steam it with nothing more than fresh garlic, a good extra virgin olive oil, and a dash of salt and pepper.

As broccoli rabe has slight bitter undertones, pair it with an oil that has similar pungent notes such as a peppery Tuscan oil, like the wonderfully fruity Frantoio from Frantoio Pruneti; however if you’re looking for a sweeter oil to soften the bitterness of the greens try Sciroppo from Puglia, a monovarietal olive oil pressed from Peranzana olives.


  • One bunch fresh Broccoli Rabe (about 1.5 lbs)
  • 3-4 Cloves of Garlic, sliced
  • 3 tbsp. Extra Virgin Olive Oil
  • 1/2 tsp. Sea Salt
  • Fresh Cracked Pepper to taste


  • Start by cutting off the drier ends of the broccoli rabe, then peel the tough outer layer of the stalks as you would for broccoli.
  • Place the broccoli rabe in a deep saucepan, fill with water to wash, then drain, leaving the wet broccoli rabe in the pot.
  • Next, add the sliced garlic, extra virgin olive oil, salt and pepper. Place the pot on the stove over medium-high heat, cover and cook for 7-8 minutes, stirring once halfway through cooking.
  • Remove from heat and serve in bowls.

If you’re unable to find broccoli rabe at your local supermarket, you can easily substitute with regular broccoli. Simply follow the recipe above, adding 3 extra tablespoons of water to the pot and cook for 10-12 minutes.

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3 Responses to Broccoli Rabe with Garlic and Olive Oil

  1. Bella Joanne….love your recipe on cooking Broccoli d’ Rabe in a pot. Have your tried to cook it in a frying pan? OMG….absolutely delicious!!!!!! I have been getting my Olive Oil from Italy…..but now…..after the 60 Minute expose of the Mafia infiltrating the Olive Oil industry in Europe…..I’m going to start buying my Olive Oil from California. I do all the cooking in our home and everyone, family and friends think I’m the best. The secret is very simple. Olive Oil, Ciao e’ Buona Salute……Francesco Sciarra

    • Thank you, Frank. There are many fantastic ways to cook broccoli rabe and EVOO! I’m happy to hear you’re enjoying some good olive oil. While there are certainly some questionable practices in the olive oil industry, I can assure you that we only work closely and personally with small Italian producers who take pride in what they do and stand behind the integrity of their products and conduct. Italy still produces some of the best olive oils in the world, so don’t give up on it, just know where to buy the good stuff.

  2. Frank Sciarra says:

    You are right of course……but…….I am now a confirmed
    California Olive Oil affectionata…..(just made up the word)
    I’m sure you know what it means….the climate in California, especially Southern Cal. is very close to the
    climate in Italy. Except, Italy has more humidity. I use so much Olive Oil that I buy by the gallon……I cook eggs, sausage, ragu, chicken, steaks (rubbed on) and ansalada to just name a few……keep me posted….OK? Tante salure e belle cose per te e tutti la familia…..Ciao

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