Sautéed Broccoli Rabe with Garlic

Preparation info
  • Makes


    Side-Dish Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

If you like anchovies, you can do as the Italians do and include them here. Their saltiness nicely balances the bitterness of the broccoli rabe.


  • 1 large bunch broccoli rabe
  • 3 tablespoons extra virgin olive oil
  • 2


Cut the thick stems off the broccoli rabe and discard, so you are left with only the flower and leaves. In a large sauté pan, heat the oil over medium heat. Add the garlic and anchovies and stir for a couple of minutes to release their flavors into the oil. Add the leaves, turn the heat to high, and stir for about 3 minutes, or until the leaves are limp. Season with salt and pepper.