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Sauteed Broccoli Rabe Recipe

Sauteed Broccoli Rabe Recipe

Sauteed Broccoli Rabe Recipe

(cime di rapa saltate)

Preparation time : 15 minutes + 10 minutes cooking time

Ingredients for 4 servings

  • broccoli rabe 31/3 lbs (1.5 kg), cleaned, roughly chopped
  • extra-virgin olive oil 3 tbsp + 1 tsp (50 ml)
  • garlic 2 cloves, thinly sliced
  • fresh chili peppers sliced to taste
  • salt to taste

Method :

  1. Heat the extra-virgin olive oil in a skillet with the finely sliced garlic and the chili pepper. Cook until the oil is fragrant and the garlic is golden brown. Do not let the garlic brown too much.
  2. Add the chopped broccoli rabe and a pinch of salt and cook for 10 minutes over moderate heat, stirring frequently.

100 percent italian

  • Broccoli rabe derives from turnip but is a vegetable in its own right due to its form and color. It is a typically Italian vegetable that was made known all over the world by Italian emigrants at the beginning of the 20th century and is now cultivated and eaten in the United States, Canada and Australia.
  • In southern Italian cuisine, broccoli rabe is eaten cooked; usually it is simply boiled and dressed with extra-virgin olive oil and lemon juice or with a classic vinaigrette sauce. Alternatively, it can be stewed with chili pepper or combined with broad beans to enhance these legumes with their particular intense flavor and hint of spiciness. Broccoli rabe is also the main ingredient in traditional first courses, including the famous orecchiette pugliesi (typical Apulian pasta shaped like little ears) or the strascinati lucani (typical durum wheat flour pasta shape) with broccoli rabe.
  • This vegetable is suitable for consumption in fall and winter and is a good source of protein (2.9 oz per 100 oz of edible product); mineral salts such as iron, calcium and phosphorous; vitamins A, B2 and C; and antioxidants. Furthermore, due to its high levels of Difficulty folate (folic acid), it is recommended for pregnant women.