Sautéed Broccoli Rabe

Ingredients for Sautéed Broccoli Rabe

• 2 bunches broccoli rabe (about 1.0kg total), trimmed and cut into thirds

• 45ml extra-virgin olive oil

• 1/4 teaspoons hot red-pepper flakes

How to make Sautéed Broccoli Rabe

Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 5.7L water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry.

Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoons salt until well coated, about 2 minutes. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.