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Sauteed Broccoli Rabe Recipe

Sauteed Broccoli Rabe

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Average Rating:

Total Reviews: 25

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  • on February 14, 2013

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    Hi, I've been making rabe for many years but never was really taught right. I appreicate the directions here as I always saute'ed all at once and that was it. I made your way today and was good and stayed nice and green. Alittle hard but I guess practice makes perfect. Thanks again, GARY

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  • on April 29, 2012

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    Eh, not terrible, but certainly not very interesting. There are better things to with Broccoli Rapé.

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  • on December 14, 2011

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    I loved it, but my entire family hated it. It was just too bitter for them, but I couldn't stop eating it!

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  • on June 21, 2009

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    First time that I cooked broccoli rabe. It was really tough (perhaps it was old.

    We really liked the mix of flavors. Next time we might try another bitter green.

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  • on November 28, 2008

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    A really nice combination of flavors and reasonable preparation. However the broccoli rabe was still too bitter for my diners. Recipe could be improved by mentioning/guiding cooks on this point.

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  • on September 22, 2008

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    We added fresh green beans that we had in frig, and only had (1 bunch of broccoli that I found at the local farmer's market for $1.
    We made this with parmesan crusted orange roughy and some whole wheat pasta with arugla pesto. Yummy! Not sure if the dishes were perfectly matched, but we thought the rabe was great with each taste.

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  • on February 25, 2008

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    Blanching in the boiling water took all of the bitterness out and adding the raisins was a smash hit. This was my first try at making this and it will not be the last.

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  • on July 13, 2007

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    I like de show of miss Giada, the have a delicious recepies and she is a good cheff and a good kitchen teacher

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  • on December 27, 2006

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    awesome! The raisins really make the difference, as they cut the bitterness of the greens and round out the flavors. Will make this again and again.

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  • on December 13, 2006

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    I thought the raisins and pine nuts would add an interesting spin, but the raisins tasted strange in combination with everything else. Maybe sun-dried tomatoes would work better. I've always done the blanching trick, and rabe is definitely still a bitter green. The kids did't care for this too much, but my husband and I wolfed it.

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