Garlic braised broccoli rabe

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 bunch broccoli rabe (about 14 ounces/400 g)
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup (240 ml) stock
  • Salt
  • Pinch of crushed red pepper


Morning or Evening

Wash the broccoli rabe and trim the bottoms of the stems. If you’d like, cut the bunch crosswise into 2-inch (5-cm) lengths; or leave the leaves and stalks whole. Crush and peel the garlic cloves but keep them mostly whole.


Put the garlic cloves and oil in a large deep skillet or sauté pan. Place over medium heat and cook slowly, turning the garlic with tongs, until the garlic is golden and softened, about 5 minutes. Add the broccoli rabe, stock, a good pinch of salt (less if your stock is salted), and the crushed red pepper. Cover and cook over medium heat until the broccoli rabe stems are tender but not mushy, about 10 minutes, turning the greens in the pan halfway through so they braise evenly. Serve.