Seared Broccoli Rabe with Garlic

Even though the Portuguese diet is very heavily meat oriented, they do eat their vegetables too. I like balancing my meals, so when I made my Portuguese feast for Bob’s birthday, I wanted vegetables to go with my meat dishes as well. One of the vegetable dishes I made was seared broccoli rabe with garlic, or gretos salteados.

In Portugal, they actually use turnip greens instead of broccoli rabe, but the two are closely related, and here in the United States, David Leite, the author of The New Portuguese Table recommends using broccoli rabe instead of turnip greens.

Broccoli rabe (also known as rapini, raab, or turnip broccoli) is actually a member of the turnip family, not a type of broccoli. While regular broccoli has thick stalks and large, dense heads, broccoli rabe has thin, leafy stalks with small buds, featuring a pungent, bitter taste rather than broccoli’s mild, sweet, and nutty flavor. Broccoli rabe is best sautéed or blanched to reduce bitterness and pairs well with strong flavors like garlic and sausage.

Seared Broccoli Rabe with Garlic

This is an easy-peasy recipe to make and will go well with anything.

2 lbs broccoli rabe

1/4 cup olive oil

6 garlic cloves, sliced thinly

dash red pepper flakes

kosher salt & fresh ground black pepper to taste

Bring a large pot of of water to a rapid boil then add the broccoli rabe and cook for about 2 minutes. Once the broccoli rabe is cooked, take it out of the water and gently roll it into a tea towel to keep it moist until you are ready to saute it.

Heat the olive oil and red pepper flakes in a large skillet until it is sizzling. Cook for about 3-5 minutes or until the garlic starts to brown.

Add the broccoli rabe and cook for an additional 2-3 minutes, stirring frequently.

Serve immediately alongside your favorite main dishes and enjoy.

Have a great day and make everyday great. Live life to the fullest. It’s not the destination that matters, but the journey. Enjoy the ride. ‘Til next time.