Food & Cooking Recipes Quick & Easy Recipes Quick Sauteed Broccoli Rabe Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 30, 2019 Print Rate It Share Share Tweet Pin Email Photo: Earl Carter Prep Time: 5 mins Total Time: 10 mins Servings: 4 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. Ingredients 1 tablespoon vegetable oil 1 ¼ 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 Directions 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. Rate it Print