Kalyn's Kitchen

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! 

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Easy Sauteed Broccoli Rabe (Rapini) with Balsamic Vinegar found on KalynsKitchen.com

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.

Easy Sauteed Broccoli Rabe (Rapini) with Balsamic Vinegar found on KalynsKitchen.com

How to Make Broccoli Rabe with Balsamic Vinegar:

(Scroll down for complete recipe with nutritional info.)

  1. 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.
  2. 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.
  3. Cut off the thickest parts of the stems and discard, then cut the greens into thick strips.
  4. Wash the greens and broccoli heads in the salad spinner (affiliate link) if needed and spin dry.
  5. 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.
  6. Drizzle with the balsamic vinegar, and season with salt and fresh ground black pepper and serve hot.
  7. I think this would be tasty with some freshly grated Parmesan to add at the table as well!

More Ideas with Broccoli Rabe:

Broccoli Rabe with Caramelized Onions ~ Simply Recipes
Meatball Soup with Broccoli Rabe ~ Kitchen Parade

Easy Sauteed Broccoli Rabe (Rapini) with Balsamic Vinegar found on KalynsKitchen.com

Broccoli Rabe with Balsamic Vinegar

Yield 2 servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

This sauteed Broccoli Rabe with Balsamic Vinegar is a tasty low-carb side dish that’s delicious and healthy!


  • 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


  1. Cut the stems off the broccoli rabe and discard, and cut leaves into thick ribbons crosswise.
  2. Wash in salad spinner (affiliate link) and spin dry if needed.
  3. Heat olive oil in large frying pan over medium heat.
  4. Add broccoli rabe and saute 3-5 minutes, until semi wilted, but still a little bit crisp.
  5. Turn off heat, drizzle balsamic vinegar over the broccoli rabe, season with salt and pepper and serve hot.


This recipe created by Kalyn.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Broccoli Rabe with Balsamic Vinegar

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    9 Comments on “Broccoli Rabe with Balsamic Vinegar”

  1. I love broccoli rabe, but haven't made it in a while – it's a bit bitter for my kids, so I blanch it sometimes. I like the touch of balsamic vinegar you used – will have to try that next time.

  2. Pat, I wrote some posts at home and had them ready to publish. No cooking on vacation!

    Sher, I love broccoli rabe too. No surprise, we seem to like most of the same foods.

    Joe, try it again. I bet you would like this.

    Gabriella, thanks again for doing the recap. I know how much work it is.

    Anna, I think rappa is the same as broccoli rabe, but mustard greens are quite different. Mustard greens are a lot sharper and more bitter. The first time I had broccoli rabe it looked much different than this, but the taste was the same, so I assume there are different varieties.

  3. this is so weird!! i bought rappa on friday and blanched it then fried it with garlic and chilli. is rappa the same as broccoli rabe? is another name mustard greens? according to a lot of internet sites they are the same but ours didn’t have purple stems nor any flowering part. it was completely green and leafy.

  4. Kalyn! The round up is going really well and I can’t wait to post it.

    I know you are having a great time this weekend and hope to hear all about it.


  5. The one time we tried Broccoli Rabe it was okay, but was a bit too bitter for us. We may have to give it another shot just to try this one out!

  6. The broccoli rabe looks wonderful–I’m a big fan. Have fun in Frisco! (It’s considered very bad form to call it that!)

  7. Beautiful colors, love the plating! Are you cooking while out of town??

  8. Mae, this was only my second time eating it. I like the flavor a lot.

  9. The cooked rabe looks absolutely delicious – kind of reminds me of sauteed kangkong which i’m missing terribly. Saying that, i’ve never had rabe before so i’m judging by the looks. 🙂