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Wilted Broccoli Rabe

Wilted Broccoli Rabe

This winter we’re bringing you comfort food with a modern twist. A member of the turnip family, broccoli rabe looks more like a leafy green than a head of broccoli. With edible stems, leaves, and buds, broccoli rabe has a slight bitterness that’s tamed through cooking. Blanching the rabe first jumpstarts cooking, and plunging it into ice water will help it keep its bright green color. You can also substitute frozen broccoli florets for the broccoli rabe.

Serve this vegetable alongside our 1-Hour Shabbat meal with Salisbury Steak with Mushroom Ragout and Crispy Smashed New Potatoes.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 pound broccoli rabe, stems trimmed and cut into 2-inch segments or 1 pound of frozen broccoli florets
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • Pinch of crushed red pepper
  • Zest of 1 lemon
  • Kosher salt
  • Freshly ground black pepper


1. Make an ice bath by placing ice and water to a large bowl. Set aside.

2. Bring a medium pot of water to a boil. Place broccoli rabe or frozen broccoli in boiling water and blanch for 3 minutes. Immediately remove broccoli and plunge it into ice water.

3. Add evoo to a medium sauté pan and place over medium-high heat. Add garlic and crushed red pepper, then sauté for 15 to 30 seconds.

4. Remove broccoli from ice bath. Drain, shake off water, then add broccoli to the pan along with the garlic. Sauté for 3 to 5 minutes until water evaporates. Sprinkle lemon zest over top and season with salt and pepper. Transfer to a platter and serve alongside Salisbury Steak with Mushroom Ragout and Crispy Smashed New Potatoes.