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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 (17)

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Average Rating:

Total Reviews: 17

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  • on April 16, 2012

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    Wonderful! The only thing I did different was using dried cranberries instead of raisins.

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  • on January 05, 2012

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    This recipe is so delicious! The sweetness of the raisens balances the bitterness of the broccoli rabe. Giada, you've done it again! You are a master in the kitchen. Love every one of your recipes!

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  • on January 03, 2012

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    There's nothing like making something that makes your Italian husband smile while he's eating. Giada, this was soooo delicious!
    Thank You and have a blessed New year.

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  • on October 16, 2007

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    I loved this dish and so did my husband. Nice change lots of great flavor.

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  • on April 28, 2007

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    This is so easy to make and very tasty.

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  • on February 03, 2007

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    elegant and healthy. make sure to trim woody ends of vegetables.

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  • on December 12, 2006

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    Though I didn't care for the raisins much. Maybe next time sun-dried tomatos would be a better option. I've always done the blanching trick, and yes, you have to remove the broccoli rabe almost immediately after putting it in the boiling water. You definitely have to be a fan of bitter greens to appreciate this vegetable. My husband and I love it, the kids aren't crazy about it.

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  • on June 21, 2006

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    I am a huge fan of Giada but this was not one of my favorites. I thought that it was very bitter. The raisins and pine nuts were a nice combo (hence 2 stars, but this was not a favorite. If you want to try it, one possibility would be with regular broccoli. Now that I think about this, I might even try it. I love practically everything of Giada's so I want to be fair. :

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  • on April 23, 2006

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    This is one of the best recipes I have ever tried. I've made it several times and have experimented using currants, mixing it with whole wheat penne pasta, walnuts instead of pine nuts. After all my experimentation, I think that this recipe really is the best version of all! One suggestion: try soaking the raisins in hot water for a few mintues before sauteeing with the rabe to allow for the raisins to plump even more. And for those that say the rabe is too bitter, try adding a little more salt to the water when boiling the rabe.

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  • on April 23, 2006

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    Was looking for just a simple way to cook rapini where it wouldn't be too bitter, and this is good - with just olive oil, garlic, and pine nuts - these are the classic Italian greens.

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