Broccoli Rabe with Balsamic Vinegar
This sauteed Broccoli Rabe with Balsamic Vinegar is a tasty low-carb, gluten-free, and vegan side dish that’s delicious and healthy!
I first made this Broccoli Rabe with Balsamic Vinegar when I was a new food blogger with stars in my eyes, and I became obsessed with a type of greens my blogging friends were writing about called broccoli rabe (also called rapini and broccoli raab.) I started a quest to find it in Salt Lake City, and after many attempts, I found some at the Downtown Alliance Farmer’s Market, and shared this simple method for cooking it.
Since then I’ve become a big fan of this slightly-bitter green that goes so well with pasta, and when I spotted some gorgeous broccoli rabe recently at Sprouts, I decided it was time to update the horrible photos that went with the original recipe. If you haven’t cooked broccoli rabe, the flavor is a little like kale, and this is one of those ultra healthy foods we all should be eating more of. Enjoy!
What is Broccoli Rabe?
Broccoli Rabe is a low-carb greens that’s a member of the turnip family, and this interesting type of low-carb greens has leaves, stems, and broccoli-like buds that are all edible. Read more about Broccoli Rabe and how to cook it at Food and Wine, Bon Appetit, or The Spruce Eats.
How to Make Broccoli Rabe with Balsamic Vinegar:
(Scroll down for complete recipe with nutritional info.)
- This first photos shows the little “broccoli” heads that give broccoli rabe its name, although in most parts of the world this is probably called Rapini.
- And here’s a shot of the beautiful bunches of broccoli rabe I found at Sprouts. This was a little more substantial than the greens I found at the farmers market, with thicker stems.
- Cut off the thickest parts of the stems and discard, then cut the greens into thick strips.
- Wash the greens and broccoli heads in the salad spinner (affiliate link) if needed and spin dry.
- Heat olive oil and then cook the broccoli rabe in a large frying pan until it’s slightly wilted and tender, about 3-5 minutes.
- Drizzle with the balsamic vinegar, and season with salt and fresh ground black pepper and serve hot.
- I think this would be tasty with some freshly grated Parmesan to add at the table as well!
More Ideas with Broccoli Rabe:
- 1 large bunch broccoli rabe
- 1 T extra virgin olive oil (or more)
- 1 T best quality balsamic vinegar (or more)
- salt, pepper to taste
- Cut the stems off the broccoli rabe and discard, and cut leaves into thick ribbons crosswise.
- Wash in salad spinner (affiliate link) and spin dry if needed.
- Heat olive oil in large frying pan over medium heat.
- Add broccoli rabe and saute 3-5 minutes, until semi wilted, but still a little bit crisp.
- Turn off heat, drizzle balsamic vinegar over the broccoli rabe, season with salt and pepper and serve hot.
This recipe created by Kalyn.
Amount Per Serving: Calories: 74Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 300mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sauteed Broccoli Rabe with Balsamic Vinegar is a great dish for low-carb diet plans, and for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to see more healthy side dish recipes! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was updated with better photos, step-by-step photos, better instructions, and recipe links in 2013. It was updated again in 2020.