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Sautéed Broccoli Rabe with Leeks

Scott Phillips

Servings: 4

A side dish of broccoli rabe makes a good counterpoint to the rich, hearty dishes popular in winter.


  • 2 Tbs. olive oil
  • 1 large leek, white and light-green parts only, very thinly sliced and thoroughly rinsed (about 2 cups)
  • 1-1/2 tsp. Aleppo pepper or red pepper flakes
  • 1 lb. broccoli rabe, trimmed and cut into 1/2-inch pieces (about 14 cups), rinsed and left slightly damp
  • 1 Tbs. finely chopped garlic
  • 1 Tbs. unsalted butter, softened
  • Kosher salt

Nutritional Information

      Calories (kcal) : 130
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 10
      Sodium (mg): 180
      Carbohydrates (g): 8
      Fiber (g): 3
      Sugar (g): 1
      Protein (g): 4


  • In an 8-quart pot, heat the olive oil over medium heat. Add the leek and 1/2 tsp. of the pepper, and cook, stirring often, until the leek is tender and beginning to brown, 3 to 5 minutes. Add the broccoli rabe, toss, and cook until the leaves have wilted, about 1 minute. Reduce the heat to low, and add the garlic and the remaining pepper. Cover and cook, stirring occasionally, until the stalks are tender, 12 to 13 minutes. Stir in the butter until melted, season to taste with salt, and serve.


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