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Quick Sauteed Broccoli Rabe

In this verdant side dish, broccoli rabe (sometimes called rapini) is enhanced by a quick saute with garlic and oil. Adding the garlic toward the end keeps it from burning.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Earl Carter

Source: Martha Stewart Living, September 2004


  • 1 tablespoon vegetable oil
  • 1 1/4 pounds broccoli rabe (about 2 bunches), large outer leaves discarded and stems trimmed to 5 inches
  • 1 garlic clove, thinly sliced
  • 1 teaspoon coarse salt


  1. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add broccoli rabe, and cook 1 minute. Cover; cook, shaking skillet occasionally, until leaves are golden and crisp, about 2 minutes. Add the garlic; cook 1 minute more. Season with salt.

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