Sautéed Broccoli Rabe

Sautéed Broccoli Rabe Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 Tbsp. organic, extra virgin olive oil
  • 1 pound organic broccoli rabe
  • 2 whole organic shallots, thinly sliced
  • 1 tsp. freshly ground black pepper
  • ½ tsp. Celtic sea salt
  1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
  2. Fill a medium saucepan with filtered or spring water and bring to a boil over high heat.
  3. Plunge broccoli rabe into boiling water to blanch - just until stalks are just tender, about 2 minutes.
  4. Drain broccoli rabe and place in the ice water bath. When cool, remove from the ice bath, shaking off excess water.
  5. Slice on the bias into 2-inch pieces, pat dry with paper towels, and set aside.
  6. Place a large frying pan over medium-high heat and add oil.
  7. Once oil shimmers, add shallots and cook until golden, about 3 minutes; season with salt and freshly ground black pepper.
  8. Add broccoli rabe and cook, stirring occasionally, until heated through, about 5 minutes.

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Nutrient Information Per Batch

285.02 kcal Calories, 523.04 mg Calcium, 27.5 g Carbohydrate, 0 mg Cholesterol, 16.34 g Total Fat, 12.63 g Fiber, 11.21 mg Iron, 119.27 mg Magnesium 1170.84 mg Potassium, 16.42 g Protein,5.51 mcg Selenium, 1321.34 mg Sodium, 1.72 g Sugars, 3.8 mg Zinc, 2.19g Saturated fat, 0 trans Fat, 10.36 g Monounsaturated fats, 2.11 g Polyunsaturated fats, 12704.5 IU Vitamin A, 1.05 mg Vitamin B6, 0 mcg Vitamin B12, 97.32 mg Vitamin C, 0 IU Vitamin D, 9.28 Vitamin E, 1015.22 mcg Vitamin K, 399.24 mcg Folate,0.78 mg Vitamin B1(Thiamin),0.18 mg Vitamin B3(Niacin),0.6 mg Vitamin B2(Riboflavin), 0.12 mcg Lycopene, 5026.18 mcg Lutein and Zeaxanthin, 0.62 g ALA, 0 g EPA, 0 gDHA,378.5 mg Phosphorous, 2.12 mg Manganese, 0 mcg Alpha carotene, 7050.16 mcg Beta carotene, 0.96 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Tubers
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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