Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Eric Ripert's Sauteed Broccoli Rabe 2.0 (1) Add your rating & 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 Servings: 8 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. Ingredients 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 Directions Heat olive oil in a medium skillet over medium heat. Add garlic and cook, stirring, until golden. 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. Rate it Print