Sautéed Broccoli Rabe with Garlic and Lemon

If you've ever been unsure how to cook broccoli rabe, this simple recipe is a great place to start. Sautéed with thinly sliced garlic and finished with a squeeze of lemon, this broccoli rabe recipe is as simple as it is delicious. The result is a balanced side that's savory and fresh with a slight bite of bitter. It's easy to pair with anything, and perfect for weeknight cooking.

From crispy pan fried chicken cutlets, garlic herb chicken meatloaf, to a one pot garlic parmesan pasta, this broccoli rabe recipe will pair with anything your hungry for. It's a quick vegetable to prep, and can all be done in just one pan.

Pro Tips for Making this Broccoli Rabe Recipe

1. Blanch the broccoli rabe before sautéing. It takes the bitterness out of the vegetable, and also helps it to soften once it's in the oil and on the stove. OR, use a steamer insert in a pan to steam the broccoli so that you can repurpose that pan for sautéing. I love using my Always Pan from Our Place for this reason as the insert comes out easily, and I can use the pan to cook the broccoli rabe.
2. Trim the ends of the broccoli rabe as they tend to be a little tough and woody.
3. Avoid cutting the leaves of the broccoli rabe, as this will actually cause the broccoli rabe to become even more bitter.
4. If you want to prevent any overcooking, add the blanched or steamed broccoli rabe to a large bowl of ice water immediately after softening (which should take 2-3 minutes) for a few seconds to "shock" the vegetable and stop it from softening further.

The Main Ingredients

1. Broccoli rabe - Broccoli rabe brings a pleasantly bitter, slightly peppery flavor that balances beautifully with rich olive oil and bright lemon.
2. Salt - A small but essential player that seasons the broccoli rabe and helps tame its bitterness while bringing out its natural flavor.
3. Garlic - Thinly sliced garlic adds warmth and depth, infusing the oil and giving the dish that classic "garlic and oil" vibe, similar to my garlicky green beans.
4. Olive oil - Olive oil softens the broccoli rabe as it sautés and ties all the flavors together with a subtle richness.
5. Lemon - Just like with my sautéed sugar snap peas, a final squeeze of lemon adds acidity that cuts through the bitterness and makes the whole dish feel balanced.

Recipe Swaps and Substitutions

• This recipe is tested and developed on using the broccoli rabe as the main vegetable, BUT if you want to use broccolini or traditional broccoli, you can do the same method of blanching and then sautéing.
• Top with a sprinkle of parmesan cheese for added nutty flavor.
• If you want to add a little heat to really bring all the flavors together, add in ½ teaspoon of red pepper flakes.

Broccoli Rabe FAQs

Love veggies? Here's some other yummy vegetable sides

Sautéed Broccoli Rabe with Garlic and Lemon

Morgan Peaceman

This broccoli rabe recipe with sautéed garlic and lemon is a classic Italian vegetable that packs loads of flavor and goes with any dish.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Italian

Servings 2 servings

Calories 225 kcal

Equipment

• ▢
  cutting board
• ▢
  large bowl for ice water
• ▢
  frying pan
• ▢
  Steamer Insert optional if not using pot of water
• ▢
  large pot if you are blanching using a boiling pot of water

Ingredients

  

1x2x3x

• ▢ 1 bunch broccoli rabe trimmed
• ▢ 3 tablespoon olive oil
• ▢ 3 cloves garlic thinly sliced
• ▢ ½ lemon
• ▢ Salt

Instructions

 

• On a cutting board, peel then thinly slice cloves of garlic. Set the garlic aside.
• Trim off 1 inch of the stems of the broccoli rabe.
• Bring a large pot of water to a boil, or use a large frying pan with a steamer insert.
• Once boiling, add the broccoli rabe to the water for 2-3 minutes, then add to a large bowl of ice water to stop the cooking process.
• Add the olive oil to a sauté pan and toss in the broccoli rabe. After a few minutes, add in the garlic and sauté on a medium heat until the broccoli rabe softens and the garlic becomes fragrant, approximately 10 minutes. Sprinkle with a dash of salt and garnish with a squeeze of lemon juice and lemon wedge.

Notes

Blanch the broccoli rabe before sautéing. It takes the bitterness out of the vegetable, and also helps it to soften once it's in the oil and on the stove. OR, use a steamer insert in a pan to steam the broccoli so that you can repurpose that pan for sautéing. I love using my Always Pan from Our Place for this reason as the insert comes out easily, and I can use the pan to cook the broccoli rabe.

Trim the ends of the broccoli rabe as they tend to be a little tough and woody.

Avoid cutting the leaves of the broccoli rabe, as this will actually cause the broccoli rabe to become even more bitter.

If you want to prevent any overcooking, add the blanched or steamed broccoli rabe to a large bowl of ice water immediately after softening (which should take 2-3 minutes) for a few seconds to "shock" the vegetable and stop it from softening further.

Nutrition

Calories: 225kcalCarbohydrates: 7gProtein: 4gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 39mgPotassium: 277mgFiber: 4gSugar: 1gVitamin A: 2969IUVitamin C: 39mgCalcium: 137mgIron: 3mg

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