Eric Ripert's 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.


  • 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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