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The BEST Broccoli Rabe

ByMelissa Jo Posted on Updated on
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A plate of sautéed broccoli rabe with garlic slices, served on a decorative plate with vegetable illustrations. In the background, a jar brims with colorful marshmallow bunny candies—this is truly the BEST Broccoli Rabe experience.

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 with leafy greens and stems sits on a wooden cutting board in a kitchen, while colorful bunny-shaped marshmallow candies are displayed in a glass container in the background.
A person’s hands, one wearing a ring, are slicing leafy green vegetables on a wooden cutting board—preparing the BEST Broccoli Rabe as they expertly hold the greens together while cutting.
A hand holds leafy greens on a wooden cutting board while chopping their stems with a large knife; some cut stems, perfect for making the BEST Broccoli Rabe, are scattered on the board.
A pink pot with gold handles is boiling water on the stovetop, producing steam—perfect for preparing The BEST Broccoli Rabe. Nearby, a black skillet and a decorative canister with tomatoes add charm to the scene.
A pink pot filled with fresh leafy greens, including The BEST Broccoli Rabe, is steaming on a stove, with a glass lid resting at an angle. A black pan and kitchen decor are visible in the background.
A pot of leafy green vegetables—like the BEST Broccoli Rabe—is boiling on a stovetop, with steam rising. Beside it, a pan filled with ice and water is ready on another burner, likely for blanching the greens.
A hand uses tongs to lift cooked leafy greens from a pot of hot water, with a pan of ice water nearby on the stove—just like you'd prepare The BEST Broccoli Rabe. Steam rises as the greens are ready for blanching.
A hand uses tongs to lift green vegetables, possibly The BEST Broccoli Rabe, from a pan of boiling water filled with ice, blanching the vegetables on a stovetop as steam rises from the pan.
The BEST Broccoli Rabe stems and leaves are submerged in a metal bowl of ice water and cubes, likely being blanched on a wooden surface.

I have had this Copper Chef Stainless-Steel Titan Fry, 9.5 inch with 8 inch Pan for years and it is my go to pan for all my recipes! I especially use this pan for all my one pot meals because the pan with the lid can go in the oven and it offers maximum heat retention!

More Delicious Side Dish Recipes

Grandma’s Mashed Potatoes
Best Lemon Potatoes
Roasted Asparagus
Creamed Spinach 🍃

👝 How to Store Leftovers

Store in an air-tight container for 3-5 days in the refrigerator.

🤔 Common Questions

Is broccoli rabe and rapini the same?

Yes, but in Tuscany its called rapini!

Video

A plate of the BEST Broccoli Rabe, sautéed with slivers of garlic and red pepper flakes, served on a colorful dish adorned with charming mushroom and vegetable illustrations.

The BEST Broccoli Rabe

Melissa Jo
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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Italian
Servings 5 people
Calories 87 kcal

Equipment

Ingredients
  

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

Instructions
 

  • 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!

Notes

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.

Nutrition

Calories: 87kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.1mgSodium: 1494mgPotassium: 116mgFiber: 2gSugar: 1gVitamin A: 1256IUVitamin C: 10mgCalcium: 66mgIron: 1mg
Keyword 30 minutes, broccoli, broccoli rabe, easter, easy, family dinner, flavorful, holiday, quick, side dish, spring, st josephs’s day, veggie
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