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Garlicky sauteed broccoli rabe and kale recipe! Healthy and simple, yet very bold and flavorful, and the perfect side dish for your holiday table or your weeknight family dinner.
Disclaimer: This post is sponsored by Andy Boy. All opinions are my own. Thank you for supporting the brands that support Rhubarbarians!
Hey there, Rhubarbarians!
Well.. it’s officially time for…. HOLIDAY RECIPES! It’s November first, which means that the next 2 months are going to be all about the holiday goodies. Healthy AND indulgent goodies. Oh yes.
This sauteed broccoli rabe recipe is actually a recipe that is great for holidays OR weeknights. It whips together in no time, so it’s great for any occasion!
I’m thrilled to be working with Andy Boy broccoli rabe again! We collaborated on a beautiful fall squash salad that you have GOT to try if you haven’t yet.
This time around we kept it really simple and created our version of a classic Italian favorite. Sauteed broccoli rabe. It comes together in only 20 minutes, and uses only 8 ingredients including salt and pepper. WOWZA!
I love Andy Boy’s approach to employee treatment, social responsibility, and creating produce you can feel confident about feeding your family. Andy Boy is family owned, and is committed to supporting the fight against breast cancer.
“A pink ribbon adorns the labels of Andy Boy products that you find in grocery stores across the country. This is one of the ways the company is helping to raise awareness for breast cancer. It is our shared goal to achieve prevention, and a cure for breast cancer, in our lifetime.” – Andy Boy website
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WHAT IS BROCCOLI RABE?
I’m excited to be spreading the word about broccoli rabe because I believe it isn’t as widely known as it should be. IT’S AMAZING! It’s bold and hearty, and a superman of superfoods. I’m not sure why it’s not a common household vegetable, so let’s try to make it one!
Broccoli rabe, also known as rapini, is a green, cruciferous vegetable including edible leaves, buds, and stems. Along with the leaves are small buds that resemble broccoli. It has a bold flavor and can be used in a variety of ways similar to kale. In this recipe, I combined broccoli rabe and kale for a mega-punch of greens.
Andy Boy broccoli rabe has tender leaves, crisp florets, and is a powerful superfood. You can blanche, saute, puree, steam, grill, roast, even serve broccoli rabe raw.
Looking for more broccoli rabe recipes? Try this vegan buffalo jackfruit broccoli rabe pizza, or cheesy broccoli rabe spaghetti squash.
How to make garlicky sauteed broccoli rabe and kale:
First, heat up the oil in your cast iron skillet and saute the shallot and garlic until nice and fragrant.
You’re going to want to cook all of your greens in batches, starting with the broccoli rabe. The greens won’t all fit in your pan at once, but will cook down quite a bit after a few minutes. Add your broccoli rabe to the hot oil and start to stir to wilt the rabe. Saute about 5 minutes and then add the kale along with more oil. Keep cooking until all the greens have wilted and cooked down to your liking, about another 10 minutes.
Squeeze some fresh lemon juice into the greens and season with salt and pepper. Enjoy!
Garlicky sauteed broccoli rabe and kale recipe! Healthy and simple, yet very bold and flavorful, and the perfect side dish for your holiday table or your weeknight family dinner.
- 4 Tbsp olive oil, divided
- 2 Tbsp minced shallot
- 3-5 large garlic cloves, peeled and smashed
- 1/2 bunch Andy Boy broccoli rabe, trimmed and roughly chopped (about 3 packed cups)
- 3 cups packed stemmed and chopped lacinato kale leaves
- 1/4 of a lemon for squeezing the juice
- salt and pepper
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Heat 2 Tbsp of the oil in a cast iron skillet over medium heat to medium high heat. Add the shallot and sauté until fragrant, 1 minute. Add the garlic cloves and sauté, stirring constantly for 30 seconds.
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Add the broccoli rabe and sauté, stirring often, 5 minutes, or until the rabe has softened a bit. Add the kale to the pan along with the remaining 2 Tbsp olive oil. The pan will be very crowded, but will cook down. Sauté, stirring often until the greens have completely wilted and softened to your liking, 5-10 minutes.
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Squeeze the lemon juice onto the greens and season with salt and pepper to taste. Enjoy!
Thank you Andy Boy for sponsoring this post! Thank you, Rhubarbarians, for supporting the brands that support this blog.
I hope you’ll give this garlicky sauteed broccoli rabe and kale a try! Snap a pic and give me a shout on social media #Rhubarbarians! #AndyBoy
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories! And don’t forget to join my FaceBook community of vegetarian cooks!
Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. 
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