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Broccoli Rabe with Garlic

Simple seasonings—garlic, red pepper flakes, salt and pepper—transform broccoli rabe into a delicious side dish. Serve with our chicken Parmesan (see related recipe at left).


  • 1 Tbs. olive oil
  • 2 garlic cloves, thinly sliced
  • 1 bunch broccoli rabe, about 1 lb. (500 g), ends trimmed
  • Kosher salt and freshly ground pepper, to taste
  • 1/8 tsp. red pepper flakes
  • 2 Tbs. water


In a nonstick fry pan over medium-high heat, warm the olive oil. Add the garlic and cook, stirring constantly, until just golden, about 1 minute. Transfer to a small plate.

Add one-third of the broccoli rabe to the pan and cook, stirring occasionally and adding the rest after the first batch begins to wilt. Season with salt and pepper and stir in the red pepper flakes. Cook for 1 to 2 minutes, then add the water. Cover and cook until the broccoli rabe is crisp-tender, about 5 minutes. Transfer to a serving bowl, top with the sliced garlic and serve immediately. Serves 4.

Williams-Sonoma Kitchen