Garlicky Broccoli Rabe Recipe

This Garlicky Broccoli Rabe is a real show stopper, perfect for a steakhouse-style side dish or a rustic Italian lunch. It isn’t usually made by infusing the oil with whole garlic cloves first—often the garlic is chopped—but we’ve done this to create a mellow, golden garlic confit oil that coats every leaf without burning. To make it extra savory, you can dissolve a few anchovy fillets in the oil before adding the greens. Not traditional, maybe, but very delicious.

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Garlicky Broccoli Rabe Recipe Ingredients

• 2 bunches broccoli rabe (rapini), trimmed
• 1/3 cup extra-virgin olive oil
• 6 whole garlic cloves, peeled
• 1 sprig fresh rosemary
• Salt and freshly ground black pepper
• Shaved Parmesan cheese (for topping)

How To Make Garlicky Broccoli Rabe Recipe

1. Make the garlic oil: In a large pot or Dutch oven, combine the 1/3 cup olive oil, 6 whole garlic cloves, and the sprig of rosemary. Place over medium-low heat. Cook slowly, stirring occasionally, until the garlic cloves are golden brown and soft, about 7 minutes. Be careful not to burn them.
2. Season and reserve: Remove the pot from the heat. Season the oil with a pinch of salt and pepper. Pour the infused oil and garlic into a small bowl and set aside. Keep the pot handy.
3. Blanch the greens: Bring a large pot of salted water to a rolling boil. Add the broccoli rabe and cook for about 5 minutes, or until the stems are slightly tender and the leaves are wilted.
4. Drain: Drain the broccoli rabe thoroughly in a colander. Shake out as much excess water as possible.
5. Finish the dish: Return the drained greens to the empty pot. Pour the reserved garlic-rosemary oil (with the cloves) back over the greens.
6. Braise: Cover the pot and cook over medium-low heat for another 5 minutes, stirring occasionally, until the broccoli rabe is fully tender and has absorbed the garlic flavor.
7. Serve: Season with more salt and pepper to taste. Transfer to a serving platter and top generously with shaved Parmesan cheese.

Recipe Tips

• The Bitter Balance: Broccoli rabe is naturally bitter. Blanching it in boiling saltwater first (step 3) leaches out a significant amount of that bitterness, making it palatable and tender before it hits the oil.
• Garlic Confit: Cooking whole garlic cloves slowly in oil makes them sweet and creamy like candy. Don’t throw them away! Smash them onto a piece of bread or eat them whole with the greens.
• Rosemary Infusion: The rosemary adds a woody, piney scent that pairs perfectly with the bitterness of the greens. Remove the sprig before serving if the needles have fallen off, or leave it for rustic presentation.
• Dry It Out: Ensure you drain the greens well. If they are soaking wet when you add the oil, the oil will just float on top of the water instead of clinging to the leaves.

What To Serve With Garlicky Broccoli Rabe Recipe

This Garlicky Broccoli Rabe Recipe is a bold, assertive side dish that holds its own against heavy meats. It is the classic partner for Italian Roast Pork Sandwiches or spicy Italian Sausage. For a steakhouse vibe, serve it alongside a Ribeye Steak or Grilled Lamb Chops. If you want a vegetarian meal, toss these greens with Orecchiette Pasta and chili flakes for a complete and satisfying dinner.

How To Store Garlicky Broccoli Rabe Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The garlic flavor will intensify.
• Reheat: Warm gently in a skillet over medium heat. You may need a splash of water if it seems dry.
• Freeze: It is best eaten fresh, as freezing can make the texture stringy and waterlogged.

Garlicky Broccoli Rabe Recipe Nutrition Facts

• Calories: 180 kcal
• Fat: 18g
• Carbohydrates: 4g
• Protein: 3g

Nutrition information is estimated per serving.

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