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3 Broccoli Rabe Recipes by Nutritionist Danielle Minnebo

written by Danielle Minnebo

side veggies Broccoli rabe

Broccoli Rabe Recipes

Broccoli Rabe Recipes

Broccoli rabe is a descendent of a wild herb and is related to the turnip. It has flowering heads that are similar in shape to classic broccoli and is very popular in southern Italy, where it is sauteed or steamed and used like spinach. Bring the versatile, delicate flavour into your cooking with these three dishes by Danielle Minnebo.

Broccoli Rabe with Teriyaki Sauce & Sesame Seeds

You will have extra teriyaki sauce left over from this recipe, so you could serve this with some grilled chicken and use the leftover sauce for the chicken.

Serves: 2 as a side dish

GF, V

Ingredients

Method

  • 4 tbsp tamari sauce
  • 1 tbsp fish sauce
  • 2 tbsp raw honey
  • 2 tsp freshly grated ginger
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • 1 bunch broccoli rabe
  • 2 tbsp sesame seeds
  1. Place sauce ingredients in small saucepan. Place over medium heat and cook for a few mins until honey has melted and sauce has thickened. Remove from heat and set aside.
  2. Heat olive oil in frying pan over medium heat.
  3. Add broccoli rabe and cook for 5 mins.
  4. Remove from heat and place onto serving platter.
  5. Top with teriyaki sauce and sprinkle over sesame seeds.

Broccoli Rabe with Olives, Walnuts & Parmesan Cheese

Walnuts are a fantastic source of healthy fats and nutrients that are especially beneficial for brain health, in particular DHA, a type of omega-3 fatty acid. Just make sure you buy walnuts that are fresh and store yours in the fridge or freezer once bought.

Serves: 2 as a side dish

GF, V

Broccoli Rabe With Olives, Walnuts & Parmesan Cheese Flatlay

Broccoli Rabe With Olives, Walnuts & Parmesan Cheese Flatlay

Ingredients

Method

  • 1 tbsp olive oil
  • ½ onion, sliced
  • 1 sprig rosemary, chopped
  • 1 clove garlic, crushed
  • Pinch sea salt
  • 1 bunch broccoli rabe, chopped
  • ⅓ cup walnuts, chopped
  • ⅓ cup olives, chopped
  • 25g parmesan, grated
  1. Heat olive oil in frying pan over medium heat.
  2. Add sliced onion, rosemary, garlic and sea salt and cook for 5 mins.
  3. Add broccoli rabe, walnuts, olives and sauté for another 3 mins.
  4. Remove from heat, place in serving bowl and top with grated parmesan.

Broccoli Rabe with Lemon, Hazelnut & Goat’s Cheese

This is a lovely light dish to serve alongside some protein at a barbecue. Make sure you cook this just before serving — it literally only takes five minutes as it doesn’t involve any chopping or long cooking times.

Serves: 2

GF, V

Broccoli Rabe With Lemon, Hazelnut & Goat’s Cheese Landscape

Broccoli Rabe With Lemon, Hazelnut & Goat’s Cheese Landscape

Ingredients

Method

  • 1 tbsp olive oil
  • 1 bunch broccoli rabe
  • ⅓ cup hazelnuts, chopped
  • Pinch sea salt
  • Juice & zest ½ lemon
  • 75g goat’s cheese, crumbled
  1. Heat olive oil in frying pan over medium heat.
  2. Add broccoli rabe, chopped hazelnuts and sea salt. Cook for 5 mins, stirring occasionally to prevent hazelnuts burning.
  3. Remove from heat and plate onto serving platter.
  4. Top with lemon zest, lemon juice and goat’s cheese.




  

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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