Fresh-Pressed Olive Oil Club

Broccoli Rabe with Chile and Garlic

Broccoli Rabe with Chile and Garlic

Blanching in salted water before sautéing takes some of the bitterness out of broccoli rabe.


  • Kosher salt
  • 1 bunch broccoli rabe
  • 8 garlic cloves, peeled and thinly sliced
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon crushed red pepper flakes, or more to taste


Step 1

Bring a large saucepan of salted water to a boil. Working in 2 batches, cook the broccoli rabe just until bright green, about 10 seconds. Drain and let cool slightly. Squeeze excess liquid from the broccoli rabe and coarsely chop.

Step 2

Cook the garlic and 1/4 cup olive oil in a medium skillet over medium heat, swirling the skillet occasionally, until the garlic is just beginning to brown around the edges, about 3 minutes. Add the broccoli rabe and red pepper flakes and cook, tossing occasionally, until tender, 6 to 8 minutes; season with salt. Serve broccoli rabe drizzled with more olive oil.

Serves 4Recipe from