Stewed Broccoli Rabe

This is my basic recipe for most greens, whether we’re talking broccoli rabe, kale, collards or any other hardy green. I absolutely love broccoli rabe though, so I make it the most.

Unfortunately I didn’t get a photo of this, but promise to next time I make it. For an idea of how it looks, please refer to my Broccoli Rabe Calzone.


  • 1 tbsp. vegetable oil
  • 1 softball sized yellow onion, chopped
  • 1 tsp. crushed red pepper
  • 6 cloves garlic, minced, and separated in half
  • 2 bunches of broccoli rabe, blanched and drained
  • 1 can of vegetable stock
  • salt and pepper to taste

Heat oil in a large skillet over medium heat. Add onion and crushed red pepper and cook until onions become translucent. Add half of the garlic and cook another two minutes. Add the blanched broccoli rabe and vegetable stock. Bring to a low simmer and season with salt and pepper. Cover and let simmer for 20 minutes. Remove from heat and add the remaining garlic, mix well.

You can serve this with a variety of things other than adding it to a calzone. I love it with israeli cous cous or barley.

*If you’re using Kale, a 16 oz. bag will work, or 1 big bunch cleaned and trimmed.


2 thoughts on “Stewed Broccoli Rabe

  1. Pingback: Leftovers: Eggs and Greens « under the influence of food

  2. Pingback: Eggs and Greens « under the influence of food

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