Nutritious, refreshingly bitter broccoli rabe sometimes gets passed over in the market because cooks don’t exactly know what to do with it. We think of it as a sexier alternative to regular broccoli: darker, leafier, bolder, and way more rustic. Big bunches of broccoli rabe—often with yellow flowers—are available nearly year-round and, like its cruciferous cousins, can be roasted, steamed, braised, or simply sautéed, as it is here, with olive oil, sliced shallots, and red pepper flakes. Look for unwilted bunches of broccoli rabe with no yellowing in the leaves and stalks that don’t look dried out.
We featured this recipe in our Christmas Day Feast, Italian Style photo gallery.
For more healthy greens inspiration, check out our Basic Skillet Kale, Roasted Broccoli Bagna Cauda, and Spinach with Raisins and Pine Nuts.
Remove, shake off excess water, pat dry with paper towels, and set aside. (If not cooking immediately, store in the refrigerator in a resealable plastic bag lined with paper towels for up to 1 day.)
