What is Sauteed Broccoli Rabe? Nutritional Facts, Calories & Taste

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Sauteed Broccoli Rabe

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What is Sauteed Broccoli Rabe?

Sautéing broccoli rabe is a delicious way to serve this cruciferous vegetable. Broccoli rabe differs from your everyday broccoli in its appearance and taste. This variety has a skinny edible stalk that is tender once cooked. The top has small florets that are not as tightly clustered as regular broccoli. Its flavor is nutty and a little bitter. It is often sauteed with garlic, olive oil, and salt and served as a savory side dish.

What does Sauteed Broccoli Rabe Taste Like?

Salty

Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.

Sour

Sour is one of the five main tastes. It is tart and bright, sometimes with a mouth-puckering quality. Sour is a naturally occurring flavor found in many foods, including citrus, vinegar, various dairy products, and certain fruits. Sour is used to enhance a dish or drink and is used as both a main and complimentary flavor.

Spicy

Spicy is a flavor that brings heat and fire to food by creating a burning sensation in the mouth or sinuses. Spicy flavors come from hot peppers, horseradish, and wasabi. Spicy adds a kick and sometimes complexity to a dish and releases endorphins, creating a mildly addictive quality.

Ingredients

broccoli rabe

Though similar in appearance to broccoli, broccoli rabe is actually more closely related to the turnip. This veggie has long, thin and extremely fibrous stalks that are green. At the stop of the stalks are leaves and small buds that look like miniature broccoli crowns. Broccoli rabe is mildly bitter and green tasting. It pairs well with garlic, pasta, meat and eggs.

olive oil

Olive oil is extracted from the fresh olive, which grows on a tree. Many olives are needed in the extraction of the oil. This is done by a mechanical process and sometimes by a chemical process, though the mechanical method is highly preferred. Olive oil is a golden color and changes slightly due to whether it is extra virgin, or first cold pressed. The flavor of olive oil depends on how it was processed. Lower quality oils will taste mild, while high quality olive oils will have a robust flavor that is green, or may have a spicy quality. Extra virgin and first cold pressed or preferred. Olive oil lends a depth of flavor to any savory dish.

garlic

Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.

salt

Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.

ground black pepper

The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.

Sauteed Broccoli Rabe Nutritional Facts and Calories

Serving Size: 1 Cup170g

Cup

	Amount Per Serving	% Daily Value
Calories	122kcal	6%
Fats	10g	13%
Sat. fats	2g	9%
Mono. Fats	7g	16%
Trans fats	N/A
Carbs	5g	2%
Sugars	N/A
Fiber	5g	18%
Proteins	5g	7%
Cholesterol	N/A
Sodium	107mg	5%

Healthy Level

Unhealthy Level

Buy Sauteed Broccoli Rabe From

Sanniti Friarielli Broccoli Rabe Jar, 19.4 oz

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Sauteed Broccoli Rabe Recipe and more - CookBook: This broccoli rabe recipe is an easy, flavorful side dish! Also called rapini, the bitter greens are ... sauteed with garlic and red pepper flakes.

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Broccoli Rabe Seeds (Certified USDA Organic) by Stonysoil Seed Company

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Broccoli Rabe, Locally Grown, 1 Bunch

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Broccoli Raab Seeds, Rapini, Heirloom, Non GMO, 100 Seeds, Delicious a Culinary Delight

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Burpee Raab Spring Broccoli Seeds 400 seeds

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Information is not verified and for reference purposes only. Contact vendor directly if you have any food allergies. 2000 calories a day is used for general nutrition advice, but calorie needs may vary.See Nutrition

Frequently Asked Questions

How much protein is in Sauteed Broccoli Rabe?

1 Cup of Sauteed Broccoli Rabe contains 5 g of protein.

How many carbs are in Sauteed Broccoli Rabe?

1 Cup of Sauteed Broccoli Rabe contains 5 g of carbs.

How much fat is in Sauteed Broccoli Rabe?

1 Cup of Sauteed Broccoli Rabe contains 10 g of fat.

How many calories are in 1 Cup of Sauteed Broccoli Rabe?

There are 122 calories in 1 Cup of Sauteed Broccoli Rabe.

How many calories are in 1 oz of Sauteed Broccoli Rabe?

There are 20 calories in 1 oz of Sauteed Broccoli Rabe.

How many calories are in 1 pound of Sauteed Broccoli Rabe?

There are 327 calories in 1 pound of Sauteed Broccoli Rabe.

How many calories are in 1 recipe serving of Sauteed Broccoli Rabe?

There are 112 calories in 1 recipe serving of Sauteed Broccoli Rabe.