How to Make Italian-Style Broccoli Rabe - A Step-by-Step Guide

The Italian cuisine is known for its rich and flavorful dishes, and one vegetable that often takes center stage in many Italian recipes is broccoli rabe. Also known as rapini, this leafy green vegetable is a staple in Italian cooking and is loved for its slightly bitter and nutty flavor.

Italian-Style Broccoli Rabe is a classic dish that highlights the natural flavors of this vegetable and combines it with simple yet delicious ingredients. This recipe is a perfect example of how Itali...

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Ingredients

  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon salt
  • 3 bunches broccoli rabe, trimmed
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ½ cup pine nuts
  • 1 wedge lemon

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr 5 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
  • Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
  • Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
  • Transfer to a plate, top with pine nuts, and drizzle with lemon juice.
  • Nutrition

    269 cal.

    • Total Fat: 25g
    • Saturated Fat: 4g
    • Cholesterol: 0mg
    • Sodium: 332mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 7g
    • Vitamin C: 107mg
    • Calcium: 65mg
    • Iron: 3mg
    • Potassium: 83mg