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Graham's Broccoli Rabé

Ready in 25 mins

Recipe by Graham 

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.

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'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.