Ina Garten’s Broccoli Rabe recipe is made of broccoli rabe, olive oil, garlic, red pepper flakes, and lemon wedges. It serves 6 and takes about 20 minutes to prepare, including blanching and sautéing a simple, flavorful side dish.
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💚 Why You’ll Love This Broccoli Rabe Recipe:
- Quick and Easy: Ready in about 20 minutes, perfect for busy weeknights.
- Flavorful: Garlic and red pepper flakes add a delicious, savory kick.
- Nutritious: Packed with vitamins, minerals, and antioxidants
- Simple Ingredients: Made with basic pantry staples and fresh broccoli rabe.
- Healthy: Low in calories and high in fiber, making it a great side dish for a balanced meal.
- Elegant: A sophisticated addition to any meal, suitable for casual dinners or special occasions.
❓ What Is Ina Garten Broccoli Rabe Recipe?
Ina Garten’s Broccoli Rabe recipe includes broccoli rabe, olive oil, garlic, red pepper flakes, and lemon wedges blanch the broccoli rabe, then sauté with garlic and red pepper flakes.
🥦 Ina Garten Broccoli Rabe Ingredients
- 1 bunch broccoli rabe, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 lemon, cut into wedges (optional)
🥗 How To Make Ina Garten Broccoli Rabe
- Trim the tough ends of the broccoli rabe and cut the stalks into manageable pieces. Bring a large pot of salted water to a boil.
- Add the broccoli rabe and blanch for 2-3 minutes until it turns bright green and tender.
- Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is golden brown, about 1-2 minutes.
- Add the blanched broccoli rabe to the skillet. Season with salt and pepper.
- Sauté for about 5-7 minutes, until the broccoli rabe is tender and well-coated with the garlic and oil.
💭 Recipe Tips
- Remove Bitterness: Blanching the broccoli rabe helps to reduce its natural bitterness. Ensure to shock it in ice water immediately after blanching to maintain its bright green color.
- Add Flavor: Red pepper flakes add a bit of heat, but you can omit them if you prefer a milder dish. You can also add a splash of white wine or chicken broth while sautéing for additional depth of flavor.
- Don’t Overcook: Broccoli rabe can become mushy if overcooked. Aim for a tender yet slightly crisp texture by keeping a close eye on cooking times.
🧆 What To Serve With Broccoli Rabe?
Serve broccoli rabe with Chicken Satay, Pork Souvlaki, or Pasta Fagioli it also pairs well with Orzo Salad With Shrimp, Risotto Cakes, and Baked Fontina Cheese for a balanced and flavorful meal.
🎚 How To Store Leftovers Broccoli Rabe?
- In The Fridge:Place leftovers broccoli rabe in an airtight container store in the refrigerator for up to 3 days.
- In The Freezer: Allow leftovers broccoli rabe to cool completely after cooking place in a freezer-safe container or resealable plastic bag label with the date and freeze for up to 2 months.
🥵 How To Reheat Leftovers Broccoli Rabe?
- In The Microwave: Transfer leftovers broccoli rabe to a microwave-safe dish cover with a microwave-safe lid or plastic wrap microwave on medium power for 1-2 minutes.
- On The Stovetop: Add a small amount of olive oil to a skillet and heat over medium heat add leftovers broccoli rabe to the skillet sauté for 3-4 minutes.
FAQ’S:
What are the differences between broccoli rabe and mustard greens?
Broccoli rabe and mustard greens are both leafy greens with a slightly bitter taste broccoli rabe has small florets similar to broccoli, while mustard greens have larger, broader leaves. Mustard greens tend to have a more pronounced peppery flavor.
How do you make broccoli rabe less bitter without blanching?
If you prefer not to blanch, sauté broccoli rabe with garlic and olive oil, adding a splash of chicken broth or white wine to help reduce bitterness. Cooking it longer at a lower temperature can also help mellow the flavor.
How do you reduce the bitterness of broccoli rabe?
Blanching is an effective method to reduce the bitterness of broccoli rabe boil the broccoli rabe in salted water for 2-3 minutes, then immediately transfer it to an ice bath to stop the cooking process. This helps to mellow out the bitterness while retaining its bright green color.
Can you eat the leaves and stems of broccoli rabe?
Yes, the leaves, stems, and small florets of broccoli rabe are all edible trim the tough ends of the stems before cooking to ensure they are tender. The leaves add a slightly bitter flavor that complements the overall taste of the dish.
Is broccoli rabe the same as broccolini?
No, broccoli rabe and broccolini are different vegetables broccolini is a hybrid of broccoli and Chinese broccoli, with long, thin stalks and smaller florets. It has a milder, sweeter flavor compared to the slightly bitter taste of broccoli rabe.
How do you trim broccoli rabe?
To trim broccoli rabe, cut off the tough, woody ends of the stems you can also remove any yellowed or wilted leaves. Cut the remaining stalks into bite-sized pieces, ensuring that the leaves and florets are included for a balanced texture.
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Ina Garten Broccoli Rabe Nutrition Facts
- Calories: 45
- Total Fat: 2g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 6g
- Dietary Fiber: 2.5g
- Sugars: 1g
- Protein: 3g
- Vitamin A: 22%
- Vitamin C: 50%
- Calcium: 15%
- Iron: 8%
Ina Garten Broccoli Rabe Recipe
Description
Ina Garten’s Broccoli Rabe recipe is made of broccoli rabe, olive oil, garlic, red pepper flakes, and lemon wedges. It serves 6 and takes about 20 minutes to prepare, including blanching and sautéing a simple, flavorful side dish.
Ingredients
Instructions
- Trim the tough ends of the broccoli rabe and cut the stalks into manageable pieces. Bring a large pot of salted water to a boil.
- Add the broccoli rabe and blanch for 2-3 minutes until it turns bright green and tender.
- Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is golden brown, about 1-2 minutes.
- Add the blanched broccoli rabe to the skillet. Season with salt and pepper.
- Sauté for about 5-7 minutes, until the broccoli rabe is tender and well-coated with the garlic and oil
Notes
- Remove Bitterness: Blanching the broccoli rabe helps to reduce its natural bitterness. Ensure to shock it in ice water immediately after blanching to maintain its bright green color.
- Add Flavor: Red pepper flakes add a bit of heat, but you can omit them if you prefer a milder dish. You can also add a splash of white wine or chicken broth while sautéing for additional depth of flavor.
- Don’t Overcook: Broccoli rabe can become mushy if overcooked. Aim for a tender yet slightly crisp texture by keeping a close eye on cooking times.