This is a one-step, easy Italian Broccoli Rabe recipe! And with just a handful of ingredients, it's a breeze to throw together as a side dish for any day of the week!
Cut off the tough ends of the broccoli rabe and then split any thick stems by cutting from the bottom up.
After thick stems have been trimmed and split, cut it all into 2-inch pieces.
Place cleaned, trimmed broccoli rabe in colander and rinse very well with lots of cold water and then drain.
In a large pan or pot (large enough to hold the broccoli rabe - we often double or triple the recipe), add olive oil, garlic, and red pepper flake and heat over medium heat.
When you can begin to smell the garlic, add the broccoli rabe and cover (optional step: remove garlic before you add the broccoli rabe). (SEE NOTE 1)
Cook for about 5 to 10 minutes or until the stems are tender (test with a fork).
While greens are cooking, stir with tongs or a large spoon every few minutes. You can uncover the pot once the greens are wilted.
If you opted to remove the garlic, add it back now. Check seasonings and add more salt and drizzel with a bit more olive oil if desired.
Serve hot with crusty Italian bread, or add to pasta or sandwiches.
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Notes
NOTE 1: This recipe skips the boiling step, which many people do to make the greens less bitter. If you want less bitter greens, boil the greens for 4 to 6 minutes before sautéing them in the garlic oil.