New This Month

Broccoli Rabe with Pepper and Onion


You can serve this quick saute tossed with pasta or as-is for a bold and veggie-packed side dish.

  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 2 tablespoons extra-virgin olive oil
  • 1 large red bell pepper, stemmed, seeded, and thinly sliced
  • 1 jalapeno, stemmed and thinly sliced
  • 1 medium red onion, halved and thinly sliced
  • 1 bunch broccoli rabe (about 1 pound), trimmed, cut into 1 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1 tablespoon red-wine vinegar
  • 1 1/2 teaspoons sugar


  1. In a large pot, heat olive oil over medium-high. Add bell pepper, jalapeno, and red onion. Cook, stirring occasionally, until onion begins to soften, 3 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until vegetables are crisp-tender, 4 minutes. Stir in vinegar and sugar and cook 1 minute. Serve warm or at room temperature.

Cook's Notes

To mellow its flavor, precook broccoli rabe pieces in boiling salted water until leaves are wilted, about 1 minute, then drain and cook as directed.

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