Best Broccoli Rabe Recipe

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Forget what you know about broccoli. This delicious Broccoli Rabe recipe will transform the vegetable into your new favorite side dish.

If you’re like me, then you remember being a kid and refusing to finish your broccoli. No amount of coaxing would make me budge unless maybe it was on a pizza or the sideshow to a good stir fry. Now, as an adult, I do eat broccoli — but until I came across this recipe, I mostly held my nose and ate it because it was the grown-up thing to do.

That’s one of the reasons why I’m glad to have found this recipe. I can enjoy adulting, and with this broccoli rabe recipe, I actually want a second helping!

Why You Will Love This Recipe //

A cousin to regular broccoli, broccoli rabe is a superfood too, giving you lots of vitamins and fiber without the calories.
Chicken, pasta, beef, or even sandwiches: this dish is a perfect companion and an easy way to add some greens to dinner time.
The red pepper flakes and lemon enhance the flavors of the broccoli without masking them, adding a touch of heat and freshness.

Ingredients //

You probably have most of the ingredients in your cupboard. Just pick up some broccoli rabe and a lemon at the farmer’s market or grocery store, and you’re ready to go!

1 bunch broccoli rabe
1 tbsp olive oil
½ tsp red pepper flakes
salt and pepper
½ lemon

How to Make the Best Broccoli Rabe // The Steps

Step 1: Bring a pot of water to a boil and cut off the bottom 1/2 inch or so of the broccoli. Blanche the broccoli rabe for 2-3 minutes in the boiling water.

Step 2: Remove the broccoli from the pot and dry it on a paper towel.

Step 3: Over medium to high heat, warm up a pan with olive oil. Sauté the broccoli rabe for 5-8 minutes with the red pepper flakes, salt, and pepper. Squeeze some lemon juice over the broccoli while it’s cooking and serve.

Tips & Tricks to Make the Perfect Broccoli Rabe//

Throw in some garlic, pine nuts, or almond slivers. Each addition will change the overall taste of the dish, making it seem new each time.
Don’t have a lemon on hand? Try a dash of Balsamic vinegar. After it sizzles for a few minutes in the skillet, the Balsamic vinegar will thicken and create a delicious glaze.
Feeling a little decadent? I like to throw in some fried bacon bits or add a sprinkling of Parmesan cheese before serving.

FAQs //

What is the difference between broccoli rabe and regular broccoli?

Broccoli rabe is thinner with smaller florets. In my opinion, regular broccoli is chunkier and has less flavor. While they are related, they aren’t interchangeable.

Can I skip the blanching step?

I wouldn’t. Blanching helps reduce the bitterness of the broccoli rabe and also softens the stems.

Could I swap in another vegetable for this recipe?

Sure. You can use regular broccoli or experiment with veggies like Swiss chard, kale, or collard greens.

Serving Suggestions //

Broccoli rabe is of the most versatile veggies out there, and my recipe uses flavors that complement a variety of dishes. Pair it with Fried Cube Steak Recipe or our Delicious Trout Recipe (I love how the lemon in the trout echoes the lemon in the broccoli rabe!). I’m also a sucker for the classic pairing of chicken and broccoli, so I love combining this recipe with the Perfect Stove-Top Chicken Breast.

How to Store //

If you plan on eating broccoli rabe again with the next five days, store it in an airtight container in your refrigerator. Otherwise, you can freeze it for up to 6 months.

Reheat the dish in a skillet or microwave. If you’ve frozen your vegetables, make sure to let them thaw overnight in the refrigerator.