Thunder rumbling. Bitter broccoli rabe: sweetened with garlic, softened in olive oil, heaped on crisped bread. Just right.






Skill level

Average: 3.9 (9 votes)


  • 1 bunch broccoli rabe
  • olive oil
  • garlic
  • salt
  • pepper
  • Italian bread
  • parmesan cheese

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Throw the broccoli rabe into a saucepan of salted boiling water and cook it until all the rough edges have disappeared and the colour has deepened. (It will take 10 minutes or so, but don’t worry about overcooking it; this is not an al dente moment.)

Drain well, and cut up the vegetable in a casual fashion.

Heat a generous amount of olive oil, throw in 3 or 4 cloves of chopped garlic and wait for the scent to perfume the air.

Add the broccoli rabe, salt and pepper, and stir until it glistens.

Serve on slices of country bread that have been brushed with olive oil and crisply grilled.

Top with grated parmesan cheese.


Recipes and images from My Kitchen Year by Ruth Reichl (Murdoch Books, $45 hbk). Read our extract here