Photo of Broccoli Rabe with Fennel & Fresh Chilies by WW

Broccoli Rabe with Fennel & Fresh Chilies

Points® value
Total Time
20 min
10 min
10 min
The marriage of sweet fennel seed and hot chilies is a Southern Italian classic. The medley complements many assertive vegetables, such as wilted escarole, cabbage, kale, radicchio, or even regular broccoli. To bring out broccoli rabe’s sweet, enticing bite, we blanch it briefly before sauteing it or tossing it into a pasta dish. It's a technique that also preserves its bright green color. Add more or less jalapeño to taste, or substitute a hotter chili like a serrano or Thai bird chili. Leftovers would be so delicious piled on top of a flatbread pizza crust and topped with mozzarella or smoky provolone cheese.


Broccoli rabe

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

Extra virgin olive oil

1 Tbsp


2 clove(s), thinly sliced

Jalapeño pepper

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

Fennel seeds

1 tsp, ground variety

Table salt

¼ tsp

Lemon zest

1 Tbsp, 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 c