Ina Garten’s Broccoli Rabe is a simple yet sophisticated side dish that highlights the slightly bitter, peppery flavor of this leafy green vegetable. Balanced with olive oil, garlic, and a touch of seasoning, this recipe turns an often-overlooked vegetable into a standout accompaniment for a wide variety of meals.

Quick to prepare and packed with nutrients, it’s perfect for weeknight dinners or elegant entertaining.

What Is Ina Garten Broccoli Rabe?

Broccoli rabe, also known as rapini, is a leafy green vegetable related to the turnip family. It has a slightly bitter taste that becomes beautifully mellow when blanched and sautéed with garlic and olive oil. Ina’s method ensures the broccoli rabe is tender yet vibrant, making it a delicious and healthy side.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Broccoli Rabe

Quick and easy – Ready in under 15 minutes
Bright and fresh – Adds a pop of color to your plate
Rich in nutrients – High in vitamins A, C, and K
Pairs with many dishes – Versatile side for meats, seafood, and pasta
Elegant yet simple – Great for everyday or special occasions
Bold flavor profile – Slightly bitter with savory richness
Minimal ingredients – Focus on freshness and quality

Ingredients Needed to Make Ina Garten Broccoli Rabe

1½ pounds broccoli rabe, tough stems trimmed
3 tablespoons good olive oil
3 cloves garlic, thinly sliced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pinch of red pepper flakes (optional, for subtle heat)
Lemon wedges, for serving (optional)

Instructions to Prepare Ina Garten Broccoli Rabe

Step 1: Prepare the broccoli rabe

Trim off any tough stems and rinse the broccoli rabe thoroughly under cold water.

Step 2: Blanch the broccoli rabe

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 2–3 minutes, until just tender but still bright green. Drain and immediately plunge into a bowl of ice water to stop the cooking. Drain again and set aside.

Step 3: Sauté the garlic

In a large sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook for 1–2 minutes until fragrant but not browned.

Step 4: Sauté the broccoli rabe

Add the drained broccoli rabe to the pan. Toss to coat with the garlic oil and season with salt, pepper, and red pepper flakes if using. Sauté for 3–4 minutes until heated through and slightly wilted.

Step 5: Serve hot

Transfer to a serving platter and squeeze fresh lemon over the top if desired. Serve immediately.

What Goes Well With Ina Garten Broccoli Rabe

Grilled steak or lamb chops – Bold greens pair beautifully with hearty meats
Roast chicken or turkey – Light, fresh contrast
Pasta dishes like linguine or fettuccine – Adds a green vegetable component
Seared salmon or halibut – Fresh, elegant pairing
Garlic mashed potatoes – Comfort food combination
Crusty artisan bread – For soaking up the garlicky oil
A crisp Sauvignon Blanc – Ideal wine match

Key Tips for Making Ina Garten Broccoli Rabe

Blanch before sautéing – Removes excess bitterness
Use plenty of ice water – Stops cooking and preserves color
Don’t overcook – Keep it tender-crisp, not mushy
Use good olive oil – It’s a key flavor in the dish
Slice garlic thinly – Even cooking and better flavor distribution
Season lightly at first – Adjust at the end if needed
Add lemon at the end – Brightens and balances the flavor

Creative Variations of Ina Garten Broccoli Rabe

Add toasted pine nuts – For extra crunch and richness
Top with shaved Parmesan cheese – Salty, nutty flavor boost
Toss with cooked pasta and Parmesan – Instant light meal
Mix in crispy pancetta or bacon bits – Savory upgrade
Drizzle with a touch of balsamic glaze – Sweet-tangy contrast
Spice it up with more red pepper flakes – For a bolder version
Combine with roasted cherry tomatoes – Juicy, colorful addition

Storage Guidelines for Ina Garten Broccoli Rabe

Store in an airtight container in the refrigerator – Best eaten within 2 days
Cool completely before refrigerating – Prevents excess moisture buildup
Keep separate from lemon wedges – To avoid over-acidifying
Do not freeze – Texture degrades when thawed

Reheating Tips for Ina Garten Broccoli Rabe

Stovetop: Sauté briefly over low heat with a splash of olive oil – Best method
Microwave: Reheat gently in short intervals – Stir halfway through
Avoid overcooking – Retains better texture and flavor
Add a fresh squeeze of lemon after reheating – Restores brightness

Nutritional Value (per serving, approx.)

Calories: 130
Protein: 4g
Carbohydrates: 6g
Fat: 11g
Fiber: 4g
Sugar: 1g
Sodium: 220mg

A light, healthy side that’s packed with flavor and nutrients.

FAQs

How do you get the bitterness out of broccoli rabe?

Blanching the broccoli rabe briefly in salted boiling water, then plunging it into ice water, helps reduce its natural bitterness while keeping it tender and vibrant.

Can I make Ina Garten’s broccoli rabe ahead of time?

Yes, you can blanch the broccoli rabe and sauté the garlic ahead of time. Reheat quickly in a pan just before serving to maintain its bright color and fresh flavor.

What’s the best way to serve broccoli rabe?

Broccoli rabe is delicious as a side dish with grilled meats, seafood, or pasta. A squeeze of fresh lemon before serving enhances its natural flavors.

Can I freeze cooked broccoli rabe?

It’s not recommended to freeze cooked broccoli rabe, as it can become mushy and lose its fresh, crisp texture after thawing.

Wrapping Up

Ina Garten’s Broccoli Rabe is a simple but powerful side dish that transforms a bitter green into a flavorful, vibrant star on the plate. With just a few basic ingredients and minimal cooking time, you can create a fresh, delicious addition to almost any meal.