Sauteed Broccoli Rabe with Garlic and Olives

This quick and easy sautéed broccoli rabe is ready in 10 minutes. The earthy, slightly bitter flavor of the broccoli rabe is beautifully balanced by golden sautéed garlic and briny olives. An incredibly flavorful and deeply nourishing side dish.

If you’ve never tried broccoli rabe before, get ready, this nutritious dish is sure to become one of your regular vegetable sides. I eat it at least once a week because of the delicious flavor, nutrient rich profile and how easy it is to make.

What is Broccoli Rabe?

Broccoli rabe, also known as rapini, is a leafy green vegetable that’s a staple in Italian cuisine, prized for its distinctively bitter, peppery, and slightly nutty flavor.

Despite its name, it’s not actually related to traditional broccoli, instead, it’s closer in lineage to turnips. Its long, leafy stalks are dotted with small buds that resemble tiny broccoli heads.

Italians love broccoli rabe because its bitterness compliments their rich and savory foods like sausage, pasta, beans, and creamy polenta.

Broccoli rabe is most commonly prepared by blanching it in boiling salted water to reduce bitterness then sautéing it with garlic, olive oil, and red pepper flakes. In this recipe I’ve added olives for additional taste and texture.

Ingredients

You’ll love how simple this recipe is — just five easy-to-find ingredients come together to create a dish full of bold flavor and nourishing goodness. This is what you need:

• Broccoli rabe (rapini): the star of the dish — earthy, slightly bitter, and packed with nutrients. Available in most supermarkets.
• Garlic: adds warmth and aroma, mellowing the bitterness of the greens.
• Kalamata Olives: bring a briny, savory contrast that enhances every bite.
• Extra Virgin Olive oil: creates a rich base for sautéing and adds heart-healthy fats.
• Sea salt (and optional red pepper flakes): balances the flavors and gives a subtle kick.

Variations

• Make it a meal: Toss in sautéed shrimp, sausages or anchovies for added protein.
• Go hearty: Combine with roasted potatoes or white beans for a more filling side.
• Mediterranean twist: Add chopped sun-dried tomatoes, capers, or toasted pine nuts.
• Mix your greens: Blend broccoli rabe with kale or spinach for a milder, more balanced flavor.
• Add richness: Top with grated Parmesan or crumbled feta (if not dairy-free).

How To Make

There are only a few steps. Here are the basics, details are in the recipe card below.

Step 1 – Prepare broccoli rabe. Bring a large pot of salted water to a boil over high heat. Meanwhile, trim the ends from 1 large bunch broccoli rabe, then cut crosswise into a few sections. (see ingredients photo above)

Step 2 – Blanch the broccoli rabe. Add the broccoli rabe to the boiling water and blanch until bright green and crisp-tender, 1 minute. For less bitter taste blanch for 2 minutes.

Step 3 – Dry the broccoli rabe. Pour the broccoli rabe into a colander. Transfer to a kitchen towel. Pat to dry.

Step 4 – Sauté the aromatics. Heat 2 tablespoons olive oil in a large frying pan over medium-low heat until shimmering. Add the garlic. Saute 1 minute until it begins to soften. Add the olives and red pepper flakes, if using. Cook, stirring frequently, until the garlic is very fragrant and light golden brown, about 1 minute.

Step 5 – Sauté the broccoli rabe. Add the broccoli rabe, season with sea salt, and sauté until heated through, 2 to 3 minutes.

More Sautéed Vegetable Side Dishes

• Sautéed Dandelion Greens
• Sautéed Kale with Carrots
• Sautéed Spinach with Caramelized Mushrooms
• Sautéed Spinach and Radicchio

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Sauteed Broccoli Rabe with Garlic and Olives

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This quick and easy sautéed broccoli rabe is ready in 10 minutes. The earthy, slightly bitter flavor of the broccoli rabe is beautifully balanced by golden sautéed garlic and briny olives.

• Author: Ingrid DeHart
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2-3 servings
• Category: Side Dish
• Method: Blanch, Saute
• Cuisine: Gluten Free, Dairy Free, Vegan, Paleo, Whole 30, AIP

Ingredients

• 1 large bunch broccoli rabe (about 12 ounces)
• 3 cloves garlic, thinly sliced
• 2 Tablespoons extra virgin olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 teaspoon sea salt

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Instructions

1. Prepare broccoli rabe.Bring a large pot of salted water to a boil over high heat. Meanwhile, trim the ends from 1 large bunch broccoli rabe, rinse thoroughly, then cut crosswise into a few sections.  
2. Blanch the broccoli rabe.Add the broccoli rabe to the boiling water and blanch until bright green and crisp-tender, 1 minute. For a less bitter taste blanch for 2 minutes.
3. Dry the broccoli rabe. Pour the broccoli rabe into a colander. Transfer to a kitchen towel. Pat to dry.
4. Sauté the garlic. Heat 2 tablespoons olive oil in a large saute pan over medium-low heat until shimmering. Add the garlic. Sauté 1 minute until it begins to soften.
5. Add the olives and red pepper flakes if using. Cook, stirring frequently, until the garlic is very fragrant and light golden brown, about 1 minute.
6. Sauté the broccoli rabe.Add the broccoli rabe, season with sea salt, and sauté until heated through, 2 to 3 minutes.  
7. Serve with the lemon wedges for squeezing.

Equipment

10″ Saute Pan

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Pot 6 Quart SS

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