Vegan Sauteed Broccoli Rabe Recipe
Bitter. Nutty. Garlicky. Broccoli rabe is a legendary Mediterranean side and this simple vegan broccoli rabe recipe showcases the stunning veggie at its finest. The best part? It couldn’t be easier to whip up in under 20 minutes!
Introduction
Looking for your new favorite veggie side? Try this vegan sauteed broccoli rabe recipe and never look back.
I tried broccoli rabe for the first time in an Italian restaurant and right away I knew that I had to recreate my own because this veg isn’t worth missing out on… This is what I came up with.
Showcasing the unique taste of broccoli rabe with just a hint of garlic and chili, this recipe keeps it simple and traditional, just the way it should be. The result? A deliciously salty, warming, and slightly bitter broccoli rabe recipe, tender in all the right ways.
Blanched to balance out the flavor, this broccoli rabe recipe couldn’t be easier to eat, and is the perfect addition to your summer spreads!
So, what are you waiting for? Learn how to cook broccoli rabe and discover the magic of this leafy green veg today!
Variations
This vegan broccoli rabe recipe is a delicious classic, but if you want to make it your own we’ve also got some ideas…
A touch of lemon?
If you want to level up the freshness of this dish, try adding a hefty squeeze of lemon before serving. This will give your broccoli rabe recipe a zingy citrus taste that’s perfect for a summer spread, or pairing with other fresh Mediterranean dishes.
Amp up the spice!
Want to enjoy your broccoli rabe recipe with a bit of heat? Why not try finely chopping some fresh chilies and frying them with the garlic before you add your broccoli rabe? This will give your broccoli rabe a warming heat that is guaranteed to impress guests!
Onion it up!
This sauteed broccoli rabe recipe is delicious on its own, but adding other veggies in there too can be a great way of adding an extra oomph of flavor. I recommend caramelizing some onions in a pan before you cook the broccoli rabe, and then sauteing them both together. The sweet onions really complement the bitter rabe and the result is mouthwatering.