Loading Search Bar...
READY IN
25 mins
Graham's Broccoli Rabé Recipe

Graham's Broccoli Rabé

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Graham's Broccoli Rabé is a great way to cook rapini (also known as broccoli rabé, broccoletti or friarielli). However, this method of cooking is versatile enough to be used for cooking tender stem broccoli (also known as broccolini), which is a cross between broccoli and kai-lan, Chinese broccoli.

      Preparation Time: 5 Minutes

      Cooking Time: 20 Minutes

Ingredients for Graham's Broccoli Rabé

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 lb
broccoli rabé or tender stem broccoli (broccolini)
5 tablespoons
virgin olive oil
2 cloves
garlic
 
salt and pepper
1 tablespoon
Parmesan cheese

 

How to Cook Graham's Broccoli Rabé

  1. Wash the broccoli, trim the stems and then cut an X in the bottom of the stems (this helps them to cook thoroughly). Bring a large pot of salted water to the boil and add the broccoli. Cook until tender but still firm (about 5 minutes for rabé or 10 minutes for tender stem broccoli). Drain.
  2. Heat the olive oil in a large skillet over a medium heat. Peel and crush (mince) the garlic and sauté it for 1 to 2 minutes in the oil. Stir in the broccoli and sauté for 10 to 15 minutes, or until tender. Place the broccoli in a serving dish and add a little freshly-ground black pepper. Dust with Parmesan cheese and serve hot.


Graham GRAHAM'S HOT TIP:
If you want to 'spice up' your broccoli a little, you can replace the ground black pepper with a little paprika - but don't overdo it.
 
Print Kitchen-Friendly View

Reviews of Graham's Broccoli Rabé

Rating 4 out of 5 - Many cooks will make this recipe again November 16 2014
What a great way to cook broccoli. In fact, I used just ordinary everyday broccoli broken into florets and the taste was magical. Next time, I'll get some tenderstem broccoli and try that. Thanks for this.
(7 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

25 Ways with Chicken Breasts
25 Ways with Chicken Breasts

Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.

44 Poultry & Game Birds
44 Poultry & Game Birds

Whether it's a chicken or a partridge, a turkey or a pheasant, we have a recipe that will help you get the very best from your food.

93 Starters and Appetizers
93 Starters and Appetizers

The main course is often the easiest to plan but, when entertaining, what do you use as a starter course? Here are some great choices.

Other Vegetables Recipes

Tasty Vegetable Gratin
Tasty Vegetable Gratin

Tasty Vegetable Gratin is a dish you can eat on its own or with a roast or grilled meat or fish. It's easy to make, and looks (and tastes) spectacular

Stuffed Peppers
Stuffed Peppers

Serve colourful, flavour-packed stuffed peppers for a light Mediterranean-style supper. Bring the taste of Italy into your dining room.

Champ
Champ

Champ is an Irish dish, made by combining mashed potatoes and chopped spring onions (scallions) with butter and milk.

 

 
ALL RIGHTS RESERVED © 2025 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up