Garlic Pistachio Broccoli Rabe

This recipe is so quick and will have your guests (or spouse) thinking you're a gourmet chef. It's a great side dish with lots of delicious flavors and nutrients.

Prep Time:
5 Minutes

Cook Time:
10 Minutes

Ready In:
15 Minutes


  • 1 large bunch (about 1 lb. / 500 g) of broccoli rabe (rapini)
  • 2 clove(s) minced garlic
  • 2 tablespoon(s) pistachio nuts (chopped)
  • 2 tablespoon(s) dried currants
  • 1/8 teaspoon(s) red pepper flakes (optional)
  • 1/2 cup(s) chicken stock (or water)
  • Olive oil
  • sea salt (to taste)


  • Boil a large pot of water. Set up a large bowl filled with ice water.
  • While the water comes to a boil, trim the ends off the broccoli rabe and chop into wide strips, mince the garlic and chop the pistachios.
  • Blanch the broccoli rabe in boiling water for 2 minutes. Immediately transfer to the ice water and allow to cool for a few minutes. Drain.
  • Heat a large skillet over medium heat, and add a glug of olive oil. Saute the garlic, pistachios, currants and red pepper flakes for 1 minute, stirring constantly.
  • Add the drained broccoli rabe and chicken stock, cooking for 3-4 more minutes or until the stems are tender. Adjust the seasoning with sea salt if necessary.

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