Olive Oil and Garlic Sautéed Broccoli Rabe

Let me show you the best way to cook broccoli rabe “aglio e olio” style — I want you to experience why this robust, super-green leafy vegetable is so special. All you need are simple ingredients, including extra-virgin olive oil, fresh garlic, and grated pecorino Romano or Parmesan cheese. This one-pan method is foolproof and turns out absolutely delicious!

📝 Ingredients

• 1 pound broccoli rabe (1-2 bunches)
• Kosher salt
• 1/4 cup water
• 3 tablespoons extra virgin olive oil (plus more for serving)
• 1 teaspoon finely chopped or grated fresh garlic
• 1/4-1/2 teaspoon crushed red chili (to taste)
• 2 tablespoons grated Pecorino Romano cheese (or Parmesan cheese)

👨‍🍳 Instructions

1. 1Trim off about 4 inches of the thick stems from the bottom of the broccoli rabe (see these photo steps). Cut the remaining green leafy tops and buds into 3-4-inch long pieces.
2. 2Pile the broccoli rabe in a large (10-12-inch) skillet. Sprinkle with ½ teaspoon salt and pour in the water. Cover the pan and place over medium-high heat. Cook 5 minutes to steam the greens.
3. 3Uncover the pan. Stir in the olive oil, garlic, and red pepper. Continue cooking 1-2 minutes, until the garlic smells fragrant and all the water is evaporated.
4. 4Remove from the heat. Sprinkle the cheese over and drizzle with as much additional olive oil as you like. Serve warm or at room temperature.