Italian · Dinner
Garlicky Broccoli Rabe with Tomatoes
Broccoletti, Pomodoro e Aglio Romano
Roman broccoli rabe sautéed in olive oil with garlic, halved cherry tomatoes, and a hint of chilli, the bitter greens softening into the burst tomato juices for the classic side that doubles as a vegetable main with bread.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
32gFat
42gCarbs
8gSugar
7gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Trim tough stems from 560g broccoli rabe. Slice 10 garlic cloves thin. Halve 300g cherry tomatoes. Slice and lightly toast 120g rustic bread. Have 2 lemon wedges ready.
2
Boil
Bring a pot of water to vigorous boil with 0.5 tsp salt. Drop broccoli rabe in, blanch 2 minutes until just tender. Drain and pat gently dry, then roughly chop into 4cm pieces.
3
Bloom
Heat 1/2 cup olive oil in a wide pan over medium heat 1 minute. Add sliced garlic and 1 tsp chilli flakes, cook 90 seconds until garlic turns pale gold and chilli blooms in the oil.
4
Build
Add halved cherry tomatoes and 1/4 tsp salt. Cook 4 minutes over medium heat, pressing some tomatoes with a wooden spoon until they burst and release their juices into the oil.
5
Saute
Add chopped broccoli rabe to the tomato-garlic oil. Toss to coat and cook 4 minutes over medium heat, stirring occasionally, until greens absorb flavours and tomatoes coat them glossy. Add 0.5 tsp black pepper, toss once.
6
Plate
Divide between two warm wide bowls, drizzle each with 1 tsp grassy olive oil, and serve with toasted bread and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) broccoli rabe
- 120ml (1/2 cup) extra virgin olive oil
- 300g (10.6 oz) cherry tomatoes
- 120g (4.2 oz) rustic country bread
- 10 garlic cloves
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 1 tsp dried chilli flakes
- 2 lemon wedges