Broccoli Rabe

Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.

Creamy-cheesy broccoli become a charred wonder in this vegetarian side you’ll be taking to all your summer gatherings.

Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.

Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.

Is there a better way to eat steak than under a melty layer of pepper Jack with lemony broccoli rabe? We think not!

This weeknight skillet dinner is our version of pizza beans...plus a dose of greens.

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to go.

Alison Roman couldn’t find a baked pasta she liked. So she made one she did. 

How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.

This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.

A roast pork sandwich, not a cheesesteak, is the best sandwich in Philadelphia. It will also be the best sandwich at your Super Bowl party.

This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese.

We have the answers, because we know you need them.

These recipes with broccoli rabe will be there for you, even in the darkest of winter nights.

This recipe makes two white pizzas, but it can be easily halved.

From arugula to watercress, we've got you covered.

Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.

“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.”

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.

If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.

40 recipes for fall produce, from butternut squash and brussels sprouts to apples and pomegranate.