Garlic Broccoli Rabe Recipe: Meet Your New Favorite Leafy Green (4 Ingredients, 10 Minutes) Vegetables Menopause Recipes Side Dishes Italian Recipes Vegetarian Gluten-free Budget Recipes Vegan

Being from the south, I grew up eating collard greens, mustard greens and turnip greens. I was an adult before I discovered broccoli rabe at a farmers' market. The greens were described to me as being "bitter," which immediately reminded me of all the greens I grew up eating, so I knew I would love this leafy green vegetable. 

Broccoli rabe, also called rapini, is used a lot in Italian dishes, and there are many health benefits of broccoli rabe. For me, the vegetable is best cooked simply, which is why I love this quick and easy, low-sodium garlic broccoli rabe recipe. Plus, leafy greens are one of the foods to eat during menopause. 

All you need to make this easy side dish recipe is broccoli rabe, olive oil, garlic and crushed red pepper flakes. The leafy green cooks up in about seven minutes. So quick, easy, healthy and nutritious!

Photo credit (all photos): Donna John

Cooking Tip: Some people boil broccoli rabe to remove some of the bitterness before using it in recipes. If you prefer to do that, drop it into a pot of salted, boiling water for 2 minutes. Remove to an ice bath, then drain well in a colander.

Serve this garlicky, gluten-free broccoli rabe as a dinner side dish with your favorite proteins.

Cuisine: Italian / American
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 1 bunch broccoli rabe, ends trimmed and chopped
• 1 tablespoon olive oil
• 4 - 5 garlic cloves, minced
• crushed red pepper flakes, to taste

Here's how to make it:

1. Heat the olive oil in a large skillet over medium heat. Add the broccoli rabe. Season with salt and pepper. Cook, stirring often, until it wilts and the stems get tender, about 5 minutes.
2. Add the garlic and crushed red pepper flakes.
3. Cook, stirring, about 2 minutes. Taste and add more salt and pepper, if needed.  If you want really tender stems, add a tablespoon of water when cooking. Serve.

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