Broccoli Rabe with Garlic and Fennel

Total Time
27 min
5 min
22 min
For vegetable fans, broccoli rabe has long been a green of choice. But if you’re unfamiliar with its distinct peppery flavor, you’re in for a treat.


cooked broccoli rabe

1½ pound(s), trimmed

olive oil

2 tsp, extra-virgin

garlic clove(s)

3 medium clove(s), minced

fennel seed

¼ tsp, crushed

reduced-sodium chicken broth


table salt

½ tsp


  1. Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, return to a boil, and cook 2 minutes. Drain and rinse under cold water; then drain again.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and fennel seeds; cook, stirring constantly, until fragrant, about 30 seconds. Add the broccoli rabe and cook, tossing occasionally, about 1 minute. Add the broth and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the broccoli rabe is tender, about 3 minutes. Yields 3/4 of a cup per serving.


Broccoli rabe, long considered a winter vegetable, is now widely available year-round. Choose broccoli rabe that is bright green with firm, small stems. There should be few buds or open flowers.The addition of crushed fennel seeds provides just a touch of sweetness.

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