Photo of Broccoli Rabe with Fennel and Fresh Chilies by WW

Broccoli Rabe with Fennel and Fresh Chilies

Points® value
Total Time
20 min
10 min
10 min
The marriage of fennel and hot chilies is classic Southern Italian. It complements many assertive vegetables, such as escarole, cabbage, kale, broccoli rabe or even, regular broccoli.


Uncooked broccoli rabe

3 pound(s), 2 big bunches, the tough stems removed

Olive oil

1 tbsp(s)


2 clove(s), large, thinly sliced

Jalapeño pepper

1 tsp(s), minced (remove seeds if you like less heat)

Fennel seed

1 tsp(s), ground variety

Table salt

¼ tsp(s)

Lemon zest

1 tbsp(s), grated, from 1 lemon


  1. Bring a large pot of water to a boil; add broccoli rabe and cook 2 minutes. Transfer broccoli rabe to colander and run cold water over it; squeeze as much water out of it as possible.
  2. In a large skillet, heat oil over medium heat. Add garlic, jalapeño and fennel seed; heat, stirring until fragrant, 1 minute. Add broccoli rabe; sprinkle with salt. Sauté until broccoli rabe is well coated with flavorings, 2 minutes; stir in zest. Serve hot or warm.
  3. Serving size: 3/4 cup


To bring out broccoli rabe’s sweet, enticing bite, blanch it briefly before sautéing it or using in a pasta dish. This also preserves its bright green color. Add more or less jalapeño to taste.