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The BEST Broccoli Rabe

I made the best broccoli rabe on St. Joseph’s Day! Traditionally Sicilians use breadcrumbs in their dishes on St. Joseph’s day and make Carpenter’s Pasta….but TRUST me adding a little breadcrumbs in broccoli rabe, swiss card, or any dark green leafy vegetable is so absolutely delicious! My broccoli rabe recipe is absolutely perfect for Easter or any spring holiday at all! You can also turn this recipe into a full meal by tossing in a little pasta. I promise the whole family will eat their greens the day you serve this! Let’s make it!

The BEST Broccoli Rabe


best broccoli rabe

The BEST Broccoli Rabe Recipe

Melissa Jo


  • 1 bunch of broccoli rabe
  • 2-3 tbsp. of extra virgin olive oil and extra for drizzling as garnish
  • 4-5 cloves of garlic sliced into slivers
  • 1/2 tsp. of crushed red pepper flakes
  • cracked black pepper and salt to taste
  • 1/4 cup of Italian breadcrumbs
  • 1 tbsp. of kosher salt


  • Clean the broccoli rabe and allow to dry thoroughly
  • Cut off about 1/2 inch length of the stems of the bottom of the bunch of broccoli rabe
  • Bring a pot of water to boil and season with about a tbsp. of kosher salt.
  • Add the cleaned Broccoli Rabe to the pot of boiling water and boil for 2 minutes. Remove from the boiling water with tongs and place directly into an ice bath.
  • Dry the broccoli rabe with a kitchen towel and pat thoroughly and squeeze a bit to get all of the moisture out.
  • In a skillet with high sides and olive oil, crushed red pepper, sliced garlic, & salt and cracked black pepper. Saute for a few minutes until fragrant. Then, add the broccoli rabe and saute together at medium heat for a few more minutes.
  • Add about 1/4 cup or so of Italian breadcrumbs to the pan and saute another few minutes.
  • Serve up on a platter and drizzle a little more olive oil over top with salt and pepper!
  • Enjoy!! Make it!


Blanching: To remove any bitterness from the Broccoli Rabe and preserve color, texture, and flavor blanch the vegetable first. Just a quick minute in boiling water gets enough of the bitterness out and jumpstarts the cooking. Then add the broccoli rabe directly into a bowl filled with water and ice to preserve the color before sauteeing.
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