Sauteed Broccoli Rabe

Salt, pepper, and a pinch of red pepper flakes are all you need to season this tender broccoli rabe from chef Eric Ripert. Serve with his Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce for an elegant meal.

  • Servings: 8
Sauteed Broccoli Rabe

Source: The Martha Stewart Show, December 2010


  • 2 bunches broccoli rabe, washed and trimmed
  • 3 tablespoons olive oil
  • 4 cloves garlic, sliced
  • Pinch crushed red pepper flakes
  • Fine sea salt and freshly ground black pepper


  1. Heat olive oil in a medium skillet over medium heat. Add garlic and cook, stirring, until golden.

  2. Add broccoli rabe and 1 cup water; season with red pepper flakes, salt, and pepper. Cook, stirring occasionally, until water has evaporated and broccoli rabe is tender. Serve immediately.


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