Broccoli rabe, or rapini, is often overlooked in favor of its big brother broccoli. But after a simple sautéing, this green veggie comes alive. Its slight bitterness mixes great with the lemon and garlic for a side dish you will want to make over and over again.
Broccoli rabe is the underdog of veggies. Sort of like the Jan to broccoli’s Marcia, it doesn’t always get the love it deserves. But it is in fact a game changer — so much so that you might not think about “Marcia! Marcia! Marcia!” ever again!
Broccoli rabe, or rapini if you’re feeling fancy, isn’t just about the taste: It’s bursting with vitamins, minerals, and antioxidants that your body will love. But the real magic happens when you bite into it. It’s a flavor party with tender leaves, chewy stalks, a hint of bitterness, hints of garlicky goodness and a squeeze of lemon for that uplifting zing. Throw in some smoky olive oil and you’ve nailed a taste sensation that foodie dreams are made of.
It’s easy to make and an ideal option for the busy chef whose weekday evenings are short on time. It can hold its own next to a roasted chicken, a hearty steak, or twirl around your favorite pasta.
Why You Should Make This Recipe
- After making this recipe, whenever you hear the word “superfood,” you’ll think of broccoli rabe. It’s rich in protein (not a common occurrence for a green) and all good things your body needs.
- You’ve got the refreshing zing of lemon matching perfectly with garlic. Your taste buds are in for a treat!
- It’s a cinch to make. No marathon cooking sessions here. And guess what? It turns out flawless every time.
- Don’t know what to pair it with? Think of any dish and you’ll be able to serve rapini with it. Proteins, pastas, grains… they all work.
Is Sautéed Broccoli Rabe Keto Friendly?
This dish is as low-carb as they come. Worried about fats? Olive oil’s got some of the healthiest fats available; it’s a must for keto cooks. What broccoli rabe also has is protein, so it’s the ideal dish for keto diet, vegan diets, ALL the diets!
Ingredients
One bunch of rapini should be enough for four people, provided it’s being used as a side dish. You can easily scale the recipe if you’re expecting more at your dinner table.
- 1 bunch broccoli rabe
- 1 tbsp olive oil
- 2 cloves garlic, thinly sliced or crushed
- salt and pepper
- ½ lemon
Instructions
- Boil a pot of water. Cut the bottom ½ inch off the stem of the rabe. Add the rapini to the water and blanch for 2 – 3 minutes.
- Remove the broccoli from the water and place it onto a paper towel to drain.
- Heat a drizzle of olive oil in a pan on MED-HIGH. Put the garlic and broccoli rabe in and fry for 5 -8 minutes with salt and pepper. Cook half a lemon in the pan with the broccoli. Juice the lemon over the broccoli.
Serving Suggestions
This sautéed broccoli rabe pairs well with roast chicken (Keto Stuffed Chicken with Bacon and Cheese), grilled fish (Weeknight Teriyaki Salmon), pasta dishes (Keto Carbonara Pasta), and can even work well with a pizza (if you haven’t already, make my Chicken Alfredo Pizza on Fat Head Crust!). Its big, bold flavors fill the room and will totally rock a simpler protein like tofu or tempeh.
FAQs
Broccoli rabe is quite a bitter and tough vegetable, so the blanching helps to reduce the bitterness. It also helps make the rapini nice and tender.
Coconut oil works well but will definitely influence the flavor.
When you’re picking your broccoli rabe at the grocery store, you want fresh and tender, not tough and stringy. If it remains stiff even after cooking, try a longer blanching and sautéing session for a softer touch.
Minced garlic should be used when you need to evenly distribute its taste (think liquids, like soups, marinades, and sauces). It also takes less time to cook so it’s a go-to when in a pinch. Sliced garlic is often used in sautéed or pan-fried dishes, where the garlic is treated like a solid ingredient. It adds a mellow flavor and can be caramelized.
How to Store Broccoli Rabe
Got leftovers? Just pop them into an airtight container, and into the fridge it goes. It will stay fresh and delicious for 3-4 days. You can also freeze it by letting it cool then sticking it in a freezer-safe container. It’s good for up to 3 months. To enjoy, just reheat on LOW-MEDIUM with a touch of olive oil. Remember to thaw overnight if it’s from the freezer.
Sauteed Broccoli Rabe Recipe
Ingredients
- 1 bunch broccoli rabe
- 1 tbsp olive oil
- 2 cloves garlic thinly sliced or crushed
- salt and pepper
- ½ lemon
Instructions
- Boil a pot of water. Cut the bottom ½ inch off the stem of the rabe. Add the rapini to the water and blanch for 2 – 3 minutes.
- Remove the broccoli from the water and place it onto a paper towel to drain.
- Heat a drizzle of olive oil in a pan on MED-HIGH. Put the garlic and broccoli rabe in and fry for 5 -8 minutes with salt and pepper. Cook half a lemon in the pan with the broccoli. Juice the lemon over the broccoli.
