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Sauteed Broccoli Rabe

This leafy relative of broccoli has a pleasant sharpness, but it can become too bitter if it is overcooked.

  • Servings: 6
Sauteed Broccoli Rabe

Source: Martha Stewart Living, February/March 1992


  • 2 bunches broccoli rabe
  • 2 garlic cloves, sliced thin
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • Lemon wedges (optional)


  1. Trim large stems from broccoli rabe, and discard. Wash and leave slightly wet. In a large saucepan with a lid, cook garlic in oil over medium-low heat until golden brown. Remove garlic with a slotted spoon; set aside.

  2. Add broccoli rabe to the pan, raise heat to medium high, sprinkle with salt, and cover. Remove lid to stir every minute or so until rabe is cooked through, about 5 minutes. Season with pepper and fresh lemon juice if desired. Toss in reserved garlic and serve hot.

Reviews (5)

  • nrozzelle 4 Feb, 2008

    Uh oh....Somebody is in chicken recipe, and you know how Martha hates incompetence!

  • caskey 4 Feb, 2008

    Garlic-Roasted Chicken Breasts

    Prep: 10 minutes Total: 1 hour 10 minutes

    Roasting softens and mellows garlic, turning it into a mild, delicious spread for crusty bread. Leftover chicken can be used in dishes like chicken enchiladas. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices.


    Serves 4 to 6.

    * 4 garlic heads
    * 8 fresh oregano sprigs
    * 2 whole roaster chicken breasts (3 1/2 pounds each), rinsed and patted dry
    * 2 tablespoons olive oil
    * Coarse salt and ground pepper


    1. Preheat oven to 400 degrees. Slice tops from garlic heads, reserving bottoms; arrange tops, cut sides down, in center of an 11-by-17-inch roasting pan. Place 1 sprig oregano over each garlic top, and arrange chicken breasts over garlic.
    2. Place reserved garlic bottoms, cut sides up, next to chicken in pan. Drizzle chicken and garlic bottoms with olive oil. Season chicken with salt and pepper; place remaining 4 sprigs oregano on top.
    3. Roast chicken 30 minutes; turn garlic bottoms cut sides down, and rotate pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of meat registers 165 degrees, about 30 minutes more.
    4. Pour pan juices into a measuring cup; skim fat from top. Serve with chicken. Use roasted garlic as desired.

  • cypressgirl 3 Feb, 2008

    I've already bought the chicken for the chicken breast and NO RECIPE! Uh Oh!

  • rebeccaramona 2 Feb, 2008

    Oops... not the recipe for the chicken breast.

  • shopsus 2 Feb, 2008

    This is not a recipe for the chicken breast!!

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