Recipe courtesy of Melissa Gaman for Food Network Kitchen

Broccoli Rabe with Tahini Sauce

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 servings
Quickly blanching broccoli rabe ensures a bright green color and crisp tender bite on the stems. Make sure to pat the cooked vegetable dry to prevent it from watering down the sauce in this recipe.


  1. Whisk 2 tablespoons tahini, 4 teaspoons white wine vinegar, 1 tablespoon olive oil, 1 teaspoon honey, 1 small grated garlic clove and a pinch each of salt and pepper. Cut 1 large bunch broccoli rabe into 2-inch pieces; cook in a pot of boiling salted water until tender, 2 to 3 minutes, then drain well and blot dry. Drizzle with the tahini sauce and sprinkle with za’atar.