There’s something truly special about broccoli rabe—that pleasantly bitter green that transforms simple meals into memorable dinners. Whether you’re craving quick weeknight pasta, seasonal sides, or cozy comfort food, this versatile veggie delivers big flavor every time. Ready to fall in love with broccoli rabe all over again? Dive into these 18 delicious recipes that promise to please every palate at your table.
Garlic and Olive Oil Sautéed Broccoli Rabe
A quick sauté transforms bitter broccoli rabe into a tender, garlicky side dish. Always blanch first to tame the bitterness before sautéing. This method delivers perfectly cooked greens in under 15 minutes.
Ingredients
– 1 bunch broccoli rabe
– 3 tablespoons olive oil
– 4 cloves garlic
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon salt
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Trim 1 inch from the bottom of the broccoli rabe stems.
3. Submerge the broccoli rabe completely in the boiling water.
4. Blanch for exactly 2 minutes to reduce bitterness.
5. Immediately transfer to an ice water bath to stop cooking.
6. Drain thoroughly and squeeze out excess water.
7. Heat 3 tablespoons olive oil in a large skillet over medium heat.
8. Thinly slice 4 cloves garlic and add to the heated oil.
9. Cook garlic for 1 minute until fragrant but not browned.
10. Add 1/2 teaspoon red pepper flakes and toast for 30 seconds.
11. Place the drained broccoli rabe in the skillet.
12. Sauté for 4-5 minutes, tossing frequently with tongs.
13. Sprinkle with 1/2 teaspoon salt and continue cooking for 1 more minute.
14. Remove from heat when stems are tender and leaves are wilted.
15. Transfer to a serving dish immediately. Keep it warm by serving directly from the hot skillet—the residual heat maintains perfect texture. The blanched greens develop a pleasant bitterness that complements the spicy garlic oil beautifully. Try topping with lemon zest or serving alongside grilled sausages for a complete meal.
Broccoli Rabe with Spicy Italian Sausage
Just discovered this perfect weeknight dish that balances bitter greens with spicy sausage. Juicy Italian sausage mingles with slightly bitter broccoli rabe for a satisfying meal. Simple ingredients create complex flavors in under 30 minutes.
Ingredients
– 1 lb spicy Italian sausage
– 1 bunch broccoli rabe
– 3 cloves garlic
– 2 tbsp olive oil
– 1/2 tsp red pepper flakes
– 1/2 cup chicken broth
– Salt to taste
Instructions
1. Remove sausage from casings and crumble into a large skillet.
2. Cook sausage over medium-high heat for 6-8 minutes until browned, breaking it up with a spoon.
3. Transfer cooked sausage to a plate, leaving 1 tablespoon of drippings in the skillet.
4. Trim tough ends from broccoli rabe and chop into 2-inch pieces.
5. Add olive oil to the skillet and heat over medium heat.
6. Thinly slice garlic and add to the skillet with red pepper flakes.
7. Cook garlic for 1 minute until fragrant but not browned.
8. Add broccoli rabe to the skillet and toss to coat in the oil.
9. Pour chicken broth into the skillet and cover immediately.
10. Steam broccoli rabe for 4-5 minutes until stems are tender but still crisp.
11. Remove lid and return cooked sausage to the skillet.
12. Stir everything together and cook for 2 more minutes to combine flavors.
13. Season with salt and serve immediately. Savory sausage contrasts beautifully with the slightly bitter greens, creating a dynamic flavor profile. Serve over creamy polenta or stuff into crusty bread for a hearty sandwich. The tender-crisp texture holds up well against the rich sausage.
Lemon and Parmesan Broccoli Rabe Pasta
Nailing a quick weeknight dinner just got easier with this vibrant pasta dish. Lemon and Parmesan brighten earthy broccoli rabe in under 30 minutes. Perfect for busy evenings when you want something fresh and satisfying.
Ingredients
– 12 oz pasta
– 1 bunch broccoli rabe
– 3 tbsp olive oil
– 4 cloves garlic
– 1/2 tsp red pepper flakes
– 1 lemon
– 1/2 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, trim tough ends from broccoli rabe and chop into 2-inch pieces.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
6. Add broccoli rabe to skillet and sauté for 4 minutes until bright green and tender-crisp.
7. Reserve 1 cup pasta water before draining cooked pasta.
8. Transfer drained pasta directly into the skillet with broccoli rabe.
9. Zest the entire lemon directly over the pasta using a microplane for maximum flavor.
10. Squeeze juice from half the lemon evenly across the dish.
11. Add grated Parmesan cheese and toss everything together.
12. Gradually add reserved pasta water, 1/4 cup at a time, until sauce coats pasta nicely.
13. Season with salt and black pepper, tossing to combine thoroughly.
14. Remove from heat and serve immediately.
This pasta delivers a satisfying contrast between tender noodles and slightly crisp broccoli rabe. The sharp Parmesan balances the bright lemon notes beautifully. Try topping with extra red pepper flakes for those who enjoy more heat.
Broccoli Rabe and White Bean Soup
Nourishing and straightforward, this broccoli rabe and white bean soup delivers deep flavor with minimal effort. Perfect for busy weeknights when you need something wholesome fast.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 bunch broccoli rabe, chopped
– 4 cups vegetable broth
– 2 (15 oz) cans cannellini beans, rinsed
– 1 tsp red pepper flakes
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add chopped broccoli rabe and cook for 3 minutes, stirring frequently, until slightly wilted.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to low and simmer for 10 minutes.
7. Stir in rinsed cannellini beans, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
8. Simmer for 5 more minutes until beans are heated through.
9. Remove from heat and stir in 1/4 cup grated Parmesan cheese until melted.
Finish with a final taste test, adjusting seasoning if needed. For extra richness, drizzle with additional olive oil before serving. The slightly bitter broccoli rabe balances beautifully with the creamy beans and spicy kick from the pepper flakes.
Roasted Broccoli Rabe with Balsamic Glaze
Nailing the perfect side dish can be tricky, but roasted broccoli rabe with balsamic glaze delivers every time. This recipe transforms the slightly bitter greens into a caramelized, tender delight. You’ll love how the sweet-tangy glaze balances the natural flavors.
Ingredients
– 1 bunch broccoli rabe
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– 1/4 cup balsamic vinegar
– 1 tbsp honey
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Trim the tough ends from the broccoli rabe and chop into 3-inch pieces.
3. Toss broccoli rabe with olive oil, salt, and pepper in a large bowl until evenly coated.
4. Spread the broccoli rabe in a single layer on the prepared baking sheet.
5. Roast for 12-15 minutes until edges are crispy and stems are tender when pierced with a fork.
6. While roasting, combine balsamic vinegar and honey in a small saucepan over medium heat.
7. Simmer the glaze for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
8. Remove broccoli rabe from oven and sprinkle minced garlic evenly over the top.
9. Return to oven for 2 more minutes just until garlic becomes fragrant.
10. Drizzle the warm balsamic glaze over the roasted broccoli rabe before serving. Overachieving bitterness gives way to sweet, caramelized edges with a glossy finish. Try serving it alongside grilled sausages or tossing with pasta and Parmesan for a complete meal.
Broccoli Rabe and Ricotta Stuffed Shells
Unleash a comforting twist on classic stuffed shells with this vibrant broccoli rabe and ricotta filling. Blanching the broccoli rabe first tames its bitterness while keeping the texture intact. This dish comes together beautifully for a satisfying vegetarian dinner that feels both rustic and refined.
Ingredients
– 12 jumbo pasta shells
– 1 bunch broccoli rabe
– 2 cups whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic
– 2 tablespoons olive oil
– 1/4 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add broccoli rabe and blanch for 2 minutes until bright green.
3. Immediately transfer broccoli rabe to an ice water bath to stop cooking.
4. Drain broccoli rabe thoroughly and squeeze out excess water.
5. Finely chop the blanched broccoli rabe.
6. Mince garlic cloves.
7. Heat olive oil in a skillet over medium heat.
8. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
9. Add chopped broccoli rabe to skillet, cook for 3 minutes while stirring.
10. Remove skillet from heat and let mixture cool slightly.
11. In a mixing bowl, combine ricotta, Parmesan, egg, salt, and black pepper.
12. Add the cooled broccoli rabe mixture to the cheese filling, mix thoroughly.
13. Preheat oven to 375°F.
14. Cook jumbo pasta shells in boiling water for 9 minutes until al dente.
15. Drain pasta shells and arrange them on a baking sheet to prevent sticking.
16. Spread 1 cup marinara sauce evenly in a 9×13 inch baking dish.
17. Stuff each pasta shell with approximately 2 tablespoons of filling mixture.
18. Arrange stuffed shells in a single layer in the baking dish.
19. Top shells with remaining 1 cup marinara sauce.
20. Sprinkle shredded mozzarella evenly over the top.
21. Cover baking dish with aluminum foil and bake for 20 minutes.
22. Remove foil and bake for 10 more minutes until cheese is bubbly and golden.
23. Let rest for 5 minutes before serving. The tender pasta shells contrast beautifully with the creamy, slightly bitter filling, while the melted mozzarella adds a satisfying stretch. Serve alongside garlic bread to soak up the extra sauce, or pair with a simple arugula salad for a complete meal.
Broccoli Rabe and Burrata Panini
You’ve probably overlooked broccoli rabe, but its peppery bite and tender stems transform this panini into something unforgettable. Paired with creamy burrata and crusty bread, it’s a lunch upgrade you’ll crave again and again.
Ingredients
– 1 bunch broccoli rabe
– 2 ciabatta rolls
– 8 oz burrata cheese
– 2 tbsp olive oil
– 2 garlic cloves
– 1/4 tsp red pepper flakes
– 1/2 tsp salt
Instructions
1. Trim and discard the tough ends from the broccoli rabe, then chop the remaining stems and leaves into 2-inch pieces.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat until it shimmers.
3. Thinly slice the garlic cloves and add them to the skillet along with the red pepper flakes.
4. Sauté for 1 minute until the garlic is fragrant but not browned.
5. Add the broccoli rabe and salt to the skillet, tossing to coat in the oil.
6. Cook for 5-7 minutes, stirring occasionally, until the stems are tender and the leaves are wilted.
7. Remove the skillet from heat and let the broccoli rabe cool slightly.
8. Slice the ciabatta rolls in half horizontally.
9. Drizzle the cut sides of the rolls with the remaining 1 tablespoon of olive oil.
10. Place the rolls, cut-side down, in a panini press preheated to 375°F.
11. Press for 2-3 minutes until golden grill marks appear.
12. Tear the burrata cheese into chunks and divide it between the bottom halves of the toasted rolls.
13. Top the burrata with the warm broccoli rabe mixture.
14. Close the panini with the top halves of the rolls and press again in the panini press for 1-2 minutes until the cheese is melted.
15. Remove from the press and let rest for 1 minute before slicing. For extra crispness, press the panini a bit longer. To prevent soggy bread, ensure the broccoli rabe isn’t too wet before assembling. If using a skillet instead of a press, weigh the sandwich down with a heavy pan for even browning.
Fresh from the press, the panini delivers a satisfying crunch that gives way to creamy, molten burrata and garlicky, slightly bitter greens. For a twist, add a drizzle of balsamic glaze or serve with marinara for dipping.
Broccoli Rabe Pesto with Toasted Pine Nuts
You’ve probably struggled with broccoli rabe’s bitterness before. Yet this vibrant pesto transforms it into something unexpectedly delightful. Blanching tames the bitterness while keeping that signature peppery kick.
Ingredients
– 1 bunch broccoli rabe
– 1/2 cup extra virgin olive oil
– 1/4 cup toasted pine nuts
– 2 cloves garlic
– 1/2 cup grated Parmesan cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil at 212°F.
2. Trim and discard the tough bottom inch from broccoli rabe stems.
3. Submerge broccoli rabe completely in boiling water for 90 seconds exactly.
4. Immediately transfer blanched broccoli rabe to an ice water bath using tongs.
5. Drain thoroughly and squeeze out excess water with your hands.
6. Toast pine nuts in a dry skillet over medium heat for 3-4 minutes until golden brown, shaking pan frequently.
7. Combine blanched broccoli rabe, toasted pine nuts, garlic, Parmesan, salt, and pepper in a food processor.
8. Pulse ingredients 5-6 times until roughly chopped.
9. With processor running on low speed, slowly drizzle in olive oil through the feed tube over 30 seconds.
10. Process for another 15 seconds until pesto reaches your desired consistency, scraping down sides once.
11. Taste and adjust seasoning if needed before transferring to an airtight container. Comes together with a pleasantly coarse texture that clings beautifully to pasta. The peppery broccoli rabe balances perfectly with rich Parmesan and buttery pine nuts. Consider tossing it with hot gnocchi or spreading it thick on crusty bread for a quick appetizer.
Broccoli Rabe and Sweet Potato Hash
Looking for a hearty vegetable dish that delivers both nutrition and flavor? This broccoli rabe and sweet potato hash combines earthy greens with sweet root vegetables for a satisfying meal. Let’s get cooking immediately.
Ingredients
– 2 large sweet potatoes
– 1 bunch broccoli rabe
– 1 medium yellow onion
– 3 cloves garlic
– 3 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Peel sweet potatoes and dice into 1/2-inch cubes.
2. Trim tough ends from broccoli rabe and chop into 2-inch pieces.
3. Dice yellow onion into 1/4-inch pieces.
4. Mince garlic cloves finely.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add sweet potato cubes and cook for 8 minutes, stirring every 2 minutes.
7. Add diced onion and cook for 4 minutes until translucent.
8. Sprinkle smoked paprika, red pepper flakes, salt, and black pepper over vegetables.
9. Stir seasoning into vegetables and cook for 1 minute to bloom spices.
10. Add minced garlic and cook for 30 seconds until fragrant.
11. Add broccoli rabe and toss to combine with other ingredients.
12. Reduce heat to medium, cover skillet, and cook for 5 minutes.
13. Remove lid and continue cooking for 3 minutes until broccoli rabe is tender but still bright green.
14. Test sweet potatoes with a fork – they should be tender but not mushy.
15. Remove from heat and let rest for 2 minutes before serving. Bright with bitter greens and sweet potatoes, this hash offers contrasting textures that work beautifully together. Beyond breakfast, try it as a side for roasted chicken or topped with a fried egg for extra protein.
Broccoli Rabe Quiche with Gruyère Cheese
Savory quiche makes any meal feel special without requiring chef-level skills. This version combines slightly bitter broccoli rabe with nutty Gruyère cheese in a flaky crust. Perfect for brunch or a light dinner, it comes together faster than you might think.
Ingredients
– 1 pie crust
– 1 bunch broccoli rabe
– 1 tbsp olive oil
– 1/2 cup chopped onion
– 4 large eggs
– 1 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/8 tsp nutmeg
– 1 cup shredded Gruyère cheese
Instructions
1. Preheat oven to 375°F.
2. Place pie crust in a 9-inch pie dish and trim edges.
3. Prick bottom of crust with a fork 10 times to prevent bubbling.
4. Bake crust for 10 minutes until lightly golden.
5. Remove crust from oven and set aside.
6. Bring a large pot of salted water to a boil.
7. Trim tough ends from broccoli rabe and chop into 1-inch pieces.
8. Blanch broccoli rabe in boiling water for 2 minutes to reduce bitterness.
9. Immediately transfer broccoli rabe to ice water to stop cooking.
10. Drain broccoli rabe thoroughly and squeeze out excess water.
11. Heat olive oil in a skillet over medium heat.
12. Sauté onion for 5 minutes until translucent.
13. Add broccoli rabe to skillet and cook for 3 minutes.
14. Whisk eggs in a medium bowl until fully combined.
15. Add heavy cream, salt, pepper, and nutmeg to eggs and whisk until smooth.
16. Spread broccoli rabe mixture evenly in the pre-baked crust.
17. Sprinkle Gruyère cheese over the broccoli rabe.
18. Pour egg mixture over the cheese and vegetables.
19. Bake at 375°F for 35-40 minutes until center is set and top is golden brown.
20. Let quiche rest for 10 minutes before slicing.
You’ll notice the creamy custard contrasts beautifully with the tender greens and crispy crust. The Gruyère adds a rich, nutty flavor that balances the broccoli rabe’s pleasant bitterness. Try serving wedges with a simple arugula salad dressed with lemon vinaigrette for a complete meal.
Broccoli Rabe and Chorizo Tacos
Vibrant broccoli rabe and spicy chorizo create a taco filling that balances bitter greens with savory sausage. This quick weeknight meal comes together in under 30 minutes. The contrasting textures and flavors make these tacos stand out from traditional options.
Ingredients
– 1 lb fresh chorizo, casings removed
– 1 bunch broccoli rabe, tough stems trimmed
– 8 corn tortillas
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 tsp red pepper flakes
– 1/4 cup crumbled cotija cheese
– 2 tbsp fresh lime juice
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chorizo and cook for 6-8 minutes, breaking it up with a spatula until browned and cooked through.
3. Remove chorizo from skillet with a slotted spoon, leaving 1 tablespoon of fat in the pan.
4. Add broccoli rabe to the same skillet and cook for 3-4 minutes until bright green and slightly wilted.
5. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
6. Return chorizo to the skillet and mix thoroughly with the broccoli rabe.
7. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
8. Divide the chorizo and broccoli rabe mixture evenly among the warmed tortillas.
9. Sprinkle each taco with crumbled cotija cheese.
10. Drizzle fresh lime juice over the filling.
11. Top with chopped cilantro before serving. What makes these tacos exceptional is the crisp-tender broccoli rabe against the rich, spicy chorizo. The lime juice cuts through the richness while the cotija adds salty complexity. For a creative twist, serve with pickled red onions or avocado slices to add contrasting textures.
Creamy Broccoli Rabe and Mushroom Risotto
Whip up this comforting risotto when you crave something creamy yet packed with earthy flavors. Broccoli rabe adds pleasant bitterness while mushrooms provide deep umami notes. This dish comes together in under an hour for a satisfying weeknight meal.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 8 oz cremini mushrooms
– 1 bunch broccoli rabe
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups vegetable broth
– ½ cup grated Parmesan cheese
– 2 tbsp unsalted butter
– ¼ tsp black pepper
Instructions
1. Heat vegetable broth in a saucepan over medium heat until simmering, then reduce to low.
2. Heat olive oil in a large Dutch oven over medium heat.
3. Dice onion and mince garlic.
4. Add onion to the Dutch oven and cook for 4 minutes until translucent.
5. Add garlic and cook for 1 minute until fragrant.
6. Slice mushrooms and chop broccoli rabe, discarding tough stems.
7. Add mushrooms to the pot and cook for 6 minutes until browned and moisture evaporates.
8. Add Arborio rice and toast for 2 minutes, stirring constantly until grains turn opaque around edges.
9. Pour in white wine and cook until completely absorbed, about 2 minutes.
10. Add 1 cup of hot broth and stir continuously until liquid is nearly absorbed.
11. Continue adding broth ½ cup at a time, stirring after each addition until absorbed before adding more.
12. After 20 minutes of adding broth, stir in broccoli rabe.
13. Continue cooking and adding remaining broth until rice is al dente and sauce is creamy, about 5 more minutes.
14. Remove from heat and stir in Parmesan cheese, butter, and black pepper until fully incorporated.
15. Let risotto rest for 2 minutes before serving. Expect a creamy texture with distinct rice grains and balanced bitterness from the broccoli rabe. Top with extra Parmesan or serve alongside grilled chicken for a complete meal.
Broccoli Rabe and Cannellini Bean Salad
Whip up this vibrant broccoli rabe and cannellini bean salad for a quick, nutritious meal that balances bitter greens with creamy beans. While blanching tames the broccoli rabe’s bitterness, the lemon vinaigrette adds a bright, tangy finish. You’ll have a satisfying dish ready in under 30 minutes.
Ingredients
– 1 bunch broccoli rabe
– 2 tbsp olive oil
– 2 cloves garlic
– 1 (15 oz) can cannellini beans
– 1/4 cup red onion
– 1 lemon
– 1/4 tsp red pepper flakes
– 1/4 tsp salt
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Trim and discard the tough ends from the broccoli rabe.
3. Blanch the broccoli rabe in boiling water for exactly 2 minutes to reduce bitterness.
4. Immediately transfer the broccoli rabe to an ice water bath to stop cooking.
5. Drain the broccoli rabe thoroughly and squeeze out excess water.
6. Heat 1 tablespoon olive oil in a skillet over medium heat.
7. Thinly slice 2 garlic cloves and add to the skillet.
8. Sauté garlic for 1 minute until fragrant but not browned.
9. Drain and rinse 1 can of cannellini beans.
10. Add beans to the skillet and cook for 3 minutes until warmed through.
11. Finely dice 1/4 cup red onion.
12. Juice 1 lemon to yield 2 tablespoons.
13. Whisk together lemon juice, remaining 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt.
14. Chop the cooled broccoli rabe into 1-inch pieces.
15. Combine broccoli rabe, bean mixture, and red onion in a large bowl.
16. Pour the dressing over the salad and toss to coat evenly.
17. Let the salad rest for 5 minutes before serving to allow flavors to meld.
Ultimate texture comes from the tender-crisp broccoli rabe against creamy beans, while the garlic-lemon dressing cuts through with zesty brightness. Serve it warm alongside grilled chicken or fold into whole-grain wraps for a portable lunch. The red pepper flakes provide just enough heat to complement the dish’s earthy, bitter-sweet balance.
Broccoli Rabe and Sun-Dried Tomato Frittata
Hectic mornings demand simple, satisfying solutions. This frittata delivers bold flavors with minimal effort, perfect for busy households. You’ll appreciate how the bitter greens balance the sweet tomatoes.
Ingredients
– 8 large eggs
– 1/4 cup heavy cream
– 1 bunch broccoli rabe
– 1/2 cup sun-dried tomatoes
– 1 medium yellow onion
– 2 cloves garlic
– 2 tablespoons olive oil
– 1/2 teaspoon red pepper flakes
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F.
2. Trim and chop broccoli rabe into 1-inch pieces.
3. Thinly slice yellow onion and mince garlic cloves.
4. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
5. Sauté onion for 5 minutes until translucent.
6. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
7. Add broccoli rabe and cook for 4 minutes until bright green and slightly wilted.
8. Whisk eggs, heavy cream, salt, and black pepper in a medium bowl until fully combined.
9. Stir sun-dried tomatoes and Parmesan cheese into the egg mixture.
10. Pour egg mixture evenly over vegetables in the skillet.
11. Cook undisturbed for 3 minutes until edges begin to set.
12. Transfer skillet to preheated oven and bake for 15 minutes until center is firm.
13. Remove from oven and let rest for 5 minutes before slicing.
Remarkably creamy with pleasant bitter notes from the broccoli rabe, this frittata makes excellent next-day sandwiches when sliced and served on crusty bread. The sun-dried tomatoes provide concentrated sweetness that pairs wonderfully with the sharp Parmesan. Consider topping slices with fresh basil or serving alongside a simple arugula salad for contrasting textures.
Broccoli Rabe and Caramelized Onion Pizza
Pizza night gets an upgrade with this broccoli rabe and caramelized onion combination. The bitter greens balance sweet onions on a crisp crust. This vegetarian pie delivers complex flavors with simple ingredients.
Ingredients
– 1 lb pizza dough
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 1 bunch broccoli rabe, tough stems removed
– 2 cloves garlic, minced
– 1/4 tsp red pepper flakes
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 tsp salt
Instructions
1. Preheat oven to 475°F with pizza stone or baking sheet inside for 30 minutes.
2. Heat 1 tbsp olive oil in large skillet over medium-low heat.
3. Add sliced onions and cook for 25 minutes, stirring occasionally, until golden brown and caramelized.
4. Transfer caramelized onions to bowl and set aside.
5. Bring large pot of salted water to boil.
6. Blanch broccoli rabe in boiling water for 2 minutes until bright green.
7. Immediately transfer broccoli rabe to ice bath to stop cooking and preserve color.
8. Drain broccoli rabe thoroughly and squeeze out excess water.
9. Chop blanched broccoli rabe into 1-inch pieces.
10. Heat remaining 1 tbsp olive oil in same skillet over medium heat.
11. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
12. Add chopped broccoli rabe and salt, sautéing for 3 minutes until tender.
13. Roll pizza dough into 12-inch circle on floured surface.
14. Sprinkle cornmeal on pizza peel or inverted baking sheet.
15. Transfer dough to prepared peel.
16. Spread caramelized onions evenly over dough, leaving 1-inch border.
17. Top with broccoli rabe mixture.
18. Sprinkle mozzarella and Parmesan cheeses over toppings.
19. Slide pizza onto preheated stone and bake for 12-15 minutes until crust is golden and cheese bubbles.
20. Remove pizza from oven and let rest for 2 minutes before slicing. Outstanding texture comes from the crisp crust against tender vegetables. The bitter broccoli rabe cuts through the rich cheese and sweet onions perfectly. Serve with a drizzle of chili oil or alongside a simple arugula salad for contrast.
Broccoli Rabe and Garlic Butter Shrimp Pasta
Just when you need a quick, satisfying dinner, this pasta delivers. Juicy shrimp and slightly bitter broccoli rabe balance perfectly in garlic butter sauce. Ready in under 30 minutes, it’s weeknight perfection.
Ingredients
– 12 oz linguine pasta
– 1 lb large shrimp, peeled and deveined
– 1 bunch broccoli rabe, tough ends trimmed
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 1/4 tsp red pepper flakes
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer shrimp to a plate, leaving any juices in the skillet.
7. Add remaining 1 tbsp olive oil to the same skillet over medium heat.
8. Add broccoli rabe and sauté for 4-5 minutes until bright green and tender-crisp.
9. Push broccoli rabe to one side and add butter to the empty space.
10. When butter melts, add garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
11. Pour in chicken broth, scraping up any browned bits from the skillet bottom.
12. Drain cooked pasta, reserving 1/2 cup pasta water.
13. Add pasta to the skillet along with 1/4 cup reserved pasta water.
14. Toss everything together until well combined and sauce lightly coats the pasta.
15. Return shrimp to the skillet and gently stir to warm through.
16. Remove from heat and stir in Parmesan cheese until melted.
17. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
18. Add more reserved pasta water if needed to reach desired sauce consistency. Every bite offers tender shrimp, slightly bitter greens, and rich garlic butter clinging to al dente pasta. Enjoy immediately with extra Parmesan for maximum flavor impact.
Broccoli Rabe and Gorgonzola Flatbread
Hitting that perfect balance between bitter greens and creamy cheese makes this flatbread unforgettable. Broccoli rabe brings earthy depth while gorgonzola adds tangy richness. This quick recipe delivers restaurant-quality results in under 30 minutes.
Ingredients
– 1 pound pizza dough
– 1 bunch broccoli rabe
– 2 tablespoons olive oil
– 2 cloves garlic
– 4 ounces gorgonzola cheese
– 1/4 teaspoon red pepper flakes
– 1/2 teaspoon kosher salt
Instructions
1. Preheat your oven to 475°F and place a baking sheet inside to heat.
2. Trim tough ends from broccoli rabe and chop into 2-inch pieces.
3. Bring a large pot of salted water to a rolling boil.
4. Blanch broccoli rabe for 90 seconds to reduce bitterness, then immediately transfer to ice water.
5. Drain thoroughly and squeeze out excess moisture with paper towels.
6. Mince garlic cloves finely.
7. Stretch pizza dough into a 12-inch oval on parchment paper.
8. Brush dough with 1 tablespoon olive oil, leaving a 1-inch border.
9. Scatter blanched broccoli rabe evenly over the oiled surface.
10. Crumble gorgonzola cheese over the greens.
11. Sprinkle minced garlic, red pepper flakes, and kosher salt across the top.
12. Drizzle remaining 1 tablespoon olive oil over the entire flatbread.
13. Carefully transfer parchment paper with flatbread onto the preheated baking sheet.
14. Bake for 12-14 minutes until crust is golden brown and cheese is bubbly.
15. Let rest for 3 minutes before slicing.
Vibrant green broccoli rabe contrasts beautifully with the melted blue cheese, creating a sophisticated flavor profile. The crisp crust provides the perfect base for the tender, slightly bitter greens and creamy gorgonzola. Serve warm alongside a crisp white wine for an effortless yet impressive appetizer.
Broccoli Rabe and Toasted Walnut Farro Bowl
Rough days call for hearty, nourishing bowls that come together without fuss. This farro bowl delivers earthy flavors and satisfying textures in under 30 minutes. You’ll appreciate how the bitter greens balance the nutty grains and crunchy walnuts.
Ingredients
– 1 cup farro
– 2 cups water
– 1/2 tsp salt
– 1 bunch broccoli rabe
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 cup walnuts
– 1/4 tsp red pepper flakes
– 1 tbsp lemon juice
Instructions
1. Rinse 1 cup farro under cold water until water runs clear.
2. Combine farro, 2 cups water, and 1/2 tsp salt in medium saucepan.
3. Bring to boil over high heat, then reduce to simmer and cover.
4. Cook farro for 25 minutes until tender but chewy, then drain excess water.
5. While farro cooks, trim tough ends from 1 bunch broccoli rabe and chop into 2-inch pieces.
6. Heat large skillet over medium heat and toast 1/2 cup walnuts for 3-4 minutes until fragrant, stirring constantly to prevent burning.
7. Remove walnuts from skillet and roughly chop when cool enough to handle.
8. Heat 2 tbsp olive oil in same skillet over medium-high heat.
9. Add 2 cloves minced garlic and 1/4 tsp red pepper flakes, cooking for 30 seconds until fragrant but not browned.
10. Add broccoli rabe to skillet and sauté for 4-5 minutes until stems are tender-crisp and leaves are wilted.
11. Stir in cooked farro and chopped walnuts, tossing to combine evenly.
12. Remove from heat and drizzle with 1 tbsp lemon juice, tossing to distribute.Unexpectedly creamy farro contrasts with the crisp-tender broccoli rabe and crunchy walnuts. The gentle heat from red pepper flakes and bright lemon make this bowl feel both comforting and vibrant. Try topping with a soft-boiled egg or serving alongside grilled chicken for a complete meal.
Summary
You’ve just discovered 18 incredible ways to enjoy broccoli rabe! Whether you’re a seasoned cook or just starting out, these recipes offer something delicious for everyone. We’d love to hear which dishes become your favorites—drop us a comment below and don’t forget to share these tasty ideas on Pinterest for your fellow food lovers!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
