Broccoli Raab with Garlic and Olive Oil

I had broccoli raab for the first time a few years ago at an Italian restaurant. It was absolutely delicious, and I’ve gotten it at the same restaurant almost every time I’ve gone in there since that first time. But I had never been able to recreate it at home until now. It’s actually pretty easy to make. And in addition to being delicious, broccoli raab offers all of the health benefits you would expect from a leafy green vegetable, including helping to prevent cancer.

Broccoli Raab with Garlic and Olive Oil

Broccoli Raab with Garlic

One large bunch of broccoli raab
8 cloves of garlic, minced
Generous amount of extra virgin olive oil
1/2 tsp. of crushed red pepper
Salt & pepper

1) Wash broccoli raab and trim off its tough ends. Cut it into pieces about 2-3 inches in length.

2) Bring a large kettle of water to a boil. Add a tbsp. of olive oil. Add the broccoli raab. Boil about 4-5 minutes, then drain.

Boil briefly before sauteeing.

3) In a deep skillet, add minced garlic into a few tablespoons of olive oil and saute for about a minute. Add the drained broccoli raab and saute about another 5 minutes. Stir in crushed red pepper, salt & pepper, and more olive oil, if needed. Vegetable is ready when it is tender.