Cook This Now: Garlicky Broccoli Rabe

by in Cookbooks, In Season, November 2, 2011
broccoli rabe
6-minute side dish.

I see a lot of cookbooks — that’ll happen when you work for Food Network — and even though there’s a stack of new books on my desk threatening to topple over, I still get excited when I get a really good, new cookbook. The cookbooks that excite me are the ones filled with healthy, seasonal recipes, especially those with a lot of vegetable dishes because I don’t eat meat. Food writer, NY Times columnist and cookbook author  Melissa Clark‘s book, Cook This Now was one that excited me. So much so that it made it home to my kitchen, and not the teetering, 4-foot cookbook pile on my desk.

The book is organized by month, and each month has 10 recipes using ingredients that are at their peak that month. The setup is helpful for obvious reason: it’s easy to figure out what’s freshest and what to shop for at farmers’ markets, but there was an unexpected bonus to the month-by-month organization. Usually when I get a great cookbook, I leaf through the whole thing, flagging dozens of recipes I must make, then can’t decide what to make first. When I cracked open Cook This Now, I jumped right to November. I was tempted by the Butternut Squash Risotto With Pistachios and Lemon, the Honey Whole Wheat Corn Bread and the Roasted Acorn Squash, Honey, Smoked Paprika, and Sage Salt, but last night just happened to get a big bunch of broccoli rabe in my CSA, so was eager to turn that into dinner.

cook this now melissa clark

Melissa’s Garlicky Broccoli Rabe is quick and easy — it’s ready in under 10 minutes — and can be eaten as a side dish or over pasta or polenta. Many people think broccoli rabe is bitter or tough, but it’s not when you cook it this way. The greens steam in the sauteed garlic and crushed red pepper and the result is a bowl of greens so tender and fresh-tasting that you’ll forget to be self-conscious of your garlic breath.

Below is the recipe as it’s printed in Cook This Now but when I made it, I used just one tablespoon of olive oil to keep it lighter.



Garlicky Broccoli Rabe

From COOK THIS NOW by Melissa Clark. Copyright © 2011, 
Melissa Clark, Inc. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

2 tablespoons extra-virgin olive oil

2 fat garlic cloves, finely chopped

Large pinch red pepper flakes

1 large bunch broccoli rabe, tough stems removed

3/4 teaspoon kosher salt

Heat the oil over medium heat until hot. Add the garlic and pepper flakes; cook until fragrant, about 30 seconds. Add the broccoli rabe and salt and toss well. Cook 1 minute. Stir in 2 tablespoons water. Cover the pan and cook until tender, 3 to 4 minutes. If necessary, cook, uncovered, to evaporate any excess water in the pan.

Other cookbooks I love:

Robin Takes 5 (500 recipes under 500 calories, using 5 ingredients), which you can enter to win a copy of today

Ellie Krieger’s Comfort Food Fix

Candle 79’s Vegan Cookbook

The Feast Nearby


More posts from .

Similar Posts

Talking with Dana Angelo White, Author of First Bites: Superfoods for Babies and Toddlers

What are the best foods to be feeding our children during their peak time for growth and development? I had the opportunity to chat with Dana Angelo W...

Comments (2,583)

  1. Sharon says:

    This is my side for dinner tonigh along with roasted butternutt. I have one butternut squash left so I'd love to try the Butternut Squash Risotto With Pistachios and Lemon. Sounds wonderful!

  2. PattiNYC says:

    I LOVE Broccoli Rabe, but I am not a fan of a LOT of garlic. Here's how I make the dish a bit differently:
    I add 1/2 cup of white wine and 1/2 cup of chicken or veggie broth. I cut the broccoli rabe into about 1-inch pieces and leave the garlic whole. First I heat the oil on medium and toast the garlic in the oil. Then I remove the garlic and put the broccoli rabe in. i add the liquids and cover to wilt the greens. Once the greens start to wilt, I add the whole garlic back in and cover it all for at least 20 minutes (hubby likes it soft, I can go either way). During the last 10 minutes, I boil some pasta and then serve the BR over pasta with some grated Romano. YUM!

  3. wow…this recipe so help me..because My kids do not like vegetables…

  4. I have yet to see anyone make Broccoli taste good.

  5. […] Web talk on Cook This Now: NPR (2011′s Best Cookbooks); The Boston Globe; Food Network […]

  6. Hue Fincel says:

    Its fantastic as the other content material: D, regards regarding posting. The real hero is actually a hero by mistake he dreams of being an sincere coward like everyone else. by Umberto Green.

  7. im_pinoy says:

    Looks delicious and healthy.. I'll try to make one tonight . Where can i find this kind of cook book?

  8. klonopin says:


    Simply Amazing!…

  9. Vicodin…

    You made some decent points there…

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>