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Sauteed Broccoli Rabe

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 4 bunches (340 to 450g each) broccoli rabe (rapini), stems trimmed

  • 60ml olive oil

  • 3 garlic cloves, chopped

  • 1/2 tsp crushed red pepper flakes

  • 45g raisins

  • Salt

  • 2 tbsps pine nuts, toasted


Step 1

Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 60ml of the cooking liquid. Drain the cooled broccoli rabe and set aside. 

Step 2

Heat the oil in a heavy large frying pan over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately. 


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