Maria’s Broccoli Rabe

Natalya was making Pollo alla Diavola and the recipe suggested to serve the chicken with Broccoli Rabe or roasted potatoes.  I decided to try to make Broccoli Rabe as an accompanying side dish, mainly because I had no idea what this vegetable was and I figured, “Why not?”

I looked up what the vegetable looked like online (very key), bought it at the grocery store, and then found a simple recipe on to try.  Broccoli rabe, also known as rapini, is a leafy vegetable that is commonly found in Southern Italian cuisines.  The taste can be quite pungent and bitter, but when you boil it, the bitterness is definitely softened.  However, I definitely think it is an acquired taste.  I didn’t love it at first, but it started to grow on me after a while, and I thought it was a great complement to the spicy Pollo alla Diavola.

Maria’s Broccoli Rabe

Yields: 4 servings


  • 1 lb broccoli rabe, trimmed
  • 5 T extra virgin olive oil
  • 1 clove garlic, minced
  • 1 T grated Parmesan cheeseSalt and pepper to taste


Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe.

Place the broccoli rabe in the boiling water.  Cook until tender but still firm, about 5 minutes.  Drain.

In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes.  Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness.

Dust with parmesan cheese, if desired.


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