My Favorite Vegetable

Welcome to another addition of Tasty Tuesday.

For this week’s contribution, I am sharing a recipe for one of my favorite vegetables; Broccoli Rabe (it’s also called Rapini).

Broccoli Rabe is an acquired taste as it has a slightly bitter flavor, but the way I make it, even people who shy away from this nutritionally packed vegetable will learn to love it.

It can be served as a side dish or tossed in with sausage and pasta as an entrée.

Any time I make Broccoli Rabe I think of my good friend, Michelina Paganoas we both share our love for this vegetable and when I visited her in New York City, we were so excited to see it on a menu when we had dinner at a restaurant in Manhattan.

I hope you give this recipe a try, trust me, you’ll get to love it as much as I do.


  • 2 pounds broccoli rabe, stem ends trimmed, chopped
  • 4 tablespoons extra-virgin olive oil
  • 6 cloves garlic, (roasted garlic or raw garlic chopped, your choice)
  • 1/4 tsp. crushed red pepper, (optional and more if you like spicy food)
  • 1/2 cup pine nuts
  • Salt and freshly ground pepper, to taste


  1. Bring a large pot of water to a rolling boil.
  2. Add broccoli rabe and cook for about 3 to 6 minutes or until tender when pierced with a fork.
  3. Drain well.
  4. Heat oil in a skillet over medium heat.
  5. Add garlic, and (if you are using crushed red pepper then add this as well)
  6. Stir for about 2 minutes or until the garlic is a light brown.
  7. Add the broccoli rabe, toss to coat,
  8. Cook and keep stirring for 3 – 4 minutes.
  9. Toss in the pine nuts and stir everything together
  10. Cook for another 2 minutes, tossing.
  11. Season with salt and pepper to taste.


12 responses to “My Favorite Vegetable”

  1. Does it count if I make it for MB and the kids? I’m not a big broccoli rabe fan (let’s be honest— I’m not an any size fan of broccoli rabe;).


    1. Yes that will count. I am the only one in my family that loves this, but I am slowly converting a few people, so you never know, you may become a convert 🙂


  2. I’m afraid I’m with LadyBug on this one. Have never tried it cooked this way, so may give a try! Thanks Selena…I love all your recipe’s. I hold this one in reserve….. LOL


    1. Hi, Pat, LOL it’s okay to hold a few recipes in reserve, but one day you must give this a try.


  3. YUM! My favorite way for Broc Rabe is roasted.


    1. Hi, Kame, never tried it roasted, good idea, will try it.


  4. Not sure if I’ve had this vegetable, if I have, it didn’t make much of an impression, but this recipe sounds delicious … love anything roasted, and love pine nuts. I’ll give this one a try 😉


    1. Hi, Nancy, no you didn’t try this one. YET. It’s really good on toasted baguette that has been spread with roasted garlic, you put this on top, I think you’ll love it that way. I’m still trying to find a decent tasting French Gluten-free bread.


    1. Hi, Pg, thanks. I knew you’d like this recipe. 🙂


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