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Spicy Braised Broccoli Rabe


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Spicy Braised Broccoli Rabe


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Spicy Braised Broccoli Rabe

Jamie Geller introduces her recipe for Spicy Braised Broccoli Rabe, this dish is easy and flavorful and the perfect compliment to almost any main course.


  • Prep Time : 5 min
  • Cook Time : 20 min
  • Ready Time : 25 min




  • 1 tablespoon olive oil
  • 4 cups broccoli rabe, trimmed and washed, or broccoli florets
  • 2 Cloves garlic, minced
  • 2 tablespoons Balsamic vinegar
  • 1/2 tablespoon red chili flakes
  • kosher salt
  • freshly ground black pepper


Heat oil in a medium sized skillet over medium high heat. Add broccoli rabe and sauté for 4 to 6 minutes or until wilted. Add garlic and cook 2 minutes more. Add balsamic and 1/4 cup water and bring to a boil. Reduce to a simmer and cook 8 to 10 minutes or until very tender. Stir in red chili flakes and season to taste with salt and pepper.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




6 Responses to Spicy Braised Broccoli Rabe

  1. avatar says: rabbizvi

    Dear Jamie-
    Talk about Hashgacha– I was served braised brocolli rabe in Corvallis OR last evening for the first time in my life!

    I had the rabe checked for thrips (as the stems were obviously clean), and wondered if you had heard anything about the infestation status of this part of the vegetable? I loved it, and would eat it regularly. For the diabetic, its got great phytonutriants to substitute for fruits . . .

    I will also check with my collegues at the OU and Rabbi Gissinger from Lakewood and get back to you.

  2. avatar says: edahgal

    Just a quick note: when there is only one step to a recipe, don’t use any numbers–the rule is that you can’t divide something into 1 part.

  3. avatar says: libarab

    Can you not just use defrosted forzen brocoli? does it have to be checked?

    • broccoli rabe does have to be checked but is easier to check than fresh broccoli bc the “florets” are not as tightly clustered – you can of course sub in broccoli

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