Garlicky Broccoli Rabe
The Italian-American classic: pleasantly bitter broccoli rabe blanched, then tossed in plenty of golden garlic, chili flakes and good olive oil.
Nutrition per serving
¾ cup- Net carbs
- 1.5g
- Calories
- 120kcal
- Protein
- 3.9g
- Fat
- 11g
- Total carbs
- 4.8 g
- Fiber
- 3.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With Italian sausage: Sausage and broccoli rabe is a Southern Italian pairing for good reason: the rich, fennel-scented meat tames the greens' bite.
- Brown the sausage in the skillet over medium-high heat for 6–8 minutes, breaking it into bite-size pieces, until no pink remains (160°F/71°C). Lift it out and cook the garlic in the sausage fat along with the olive oil.
- Return the sausage with the broccoli rabe.
Anchovy & lemon: Anchovies melted into the garlic oil add a deep, savory backbone — not a fishy one — with lemon zest to brighten.
- Add the anchovies with the garlic and mash them with the spoon until they dissolve into the oil.
- Finish with the lemon zest along with the juice, and go easy on the salt.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $4.57 for 4 servings ($1.14 each) · how we estimate
Instructions
-
Bring a large pot of generously salted water to a boil. Trim the bottom inch (2.5 cm) of the stems and peel any stalks thicker than a pencil.
-
Blanch the broccoli rabe for 1½–2 minutes, until bright green and the stems are just tender. Drain, cool under cold running water, then squeeze out the excess water and cut into 2-inch (5 cm) lengths.
-
Warm the olive oil in a large skillet over medium-low heat. Add the garlic and pepper flakes and cook 2–3 minutes, stirring, until the garlic is pale golden — not brown.
-
Add the broccoli rabe and salt, raise the heat to medium and toss for 3–4 minutes, until heated through and glossy with the garlic oil.
-
Finish with the lemon juice and serve with grated Pecorino if you like.
Tips for success
-
Blanching tames the bitterness and seasons the greens from the inside. For the boldest flavor, skip it and sauté the rabe for 6–8 minutes with a splash of water. - Broccoli rabe is a cousin of the turnip rather than of broccoli, which explains its peppery, mustardy edge. Almost all of its carbohydrate is fiber.
- A classic partner for meatballs, grilled sausages or steak; leftovers are great tucked into an omelet.
Nice to have, not needed
- Freshly grated Pecorino Romano adds a salty, sheep-milk tang — a squeeze of lemon is enough without it.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Reheat in a skillet for 2–3 minutes, or serve at room temperature as part of an antipasto spread.
Prep tip: Blanch and squeeze a double batch on prep day; it needs only a few minutes in garlic oil when you want it.
Refrigerate up to 4 days and reheat in a skillet, or serve at room temperature. Not suitable for freezing.
Variations
2 variations, each with its own ingredients and macrosWith Italian sausage
ProteinSausage and broccoli rabe is a Southern Italian pairing for good reason: the rich, fennel-scented meat tames the greens' bite.
- + 12 oz Italian sausage (sweet or hot)
4.1 g net · 367 kcal · 16 g protein · 31 g fat · ≈$2.01 per serving (+2.6 g net carbs vs the original)
Anchovy & lemon
FlavorAnchovies melted into the garlic oil add a deep, savory backbone — not a fishy one — with lemon zest to brighten.
- + 4 anchovy fillets
- + 1 tsp lemon zest
1.5 g net · 129 kcal · 5 g protein · 11 g fat · ≈$1.39 per serving (same net carbs as the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
