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Sauteed Broccoli Rabe Recipe

Sauteed Broccoli Rabe

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

Showing 11-20 of 25

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  • on December 02, 2006

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    This was a great side dish. I've never made brocolli rabe, and this recipe was a huge success. Went great with the braciole from this same show. Very impressive and not too much work! Thanks Giada!

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  • on September 16, 2006

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    Super easy to prepare and delicious!

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  • on March 28, 2006

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    This receipe is a nice change from the normal broccoli rabe my family cooks, which is just w/salt, red pepper, garlic & oil. Adding the raisins gives a nice sweetness to what is otherwise a somewhat bitter vegetable that is an acquired taste. Very easy & very good.

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  • on January 17, 2006

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  • on December 26, 2005

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    This was very, very good. Not a bit bitter. I used dried cherries instead of raisins. I will make this again and often. I never cared for broccoli rabe before.

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  • on December 19, 2005

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    this was a very tasty veggie side dish. though, next time i will boil the rapini a bit longer to get more of the bitterness out.

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  • on December 10, 2005

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    Very healthy dish. You can use these ingredients to saute any vegetable. Contessa uses these same ingredients (w/o pine nuts or raisins to prepare asparagus and sugar snap peas.

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  • on May 06, 2005

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    This recipe was easy to make. The raisins added a sweetness to take away the bitterness of the broccoli rabe with an added crunch from the pine nuts. Delicious! Thanks Giada.

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  • on April 10, 2005

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    The raisins and pepper flakes helped offset the broccoli rabe's inherent bitterness, but the raisins were difficult to scoop up and eat with the rabe. Great flavors though!

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  • on March 27, 2005

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    I was not expecting it to be so bitter. The flavors in the ingredients are usually ones I love. Maybe I'll just use real broccoli instead next time.

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