31+ Tasty Italian Broccoli Rabe Recipes You Need to Try

Italian Broccoli Rabe, also known as “rapini,” is a nutritious and flavorful vegetable with a distinctive slightly bitter taste.

Often found in Italian cuisine, this leafy green is packed with vitamins, minerals, and fiber, making it a healthy addition to any meal.

Whether you’re a fan of traditional Italian cooking or just looking to incorporate more greens into your diet, you’ll find that broccoli rabe can be the star of various dishes.

From savory pasta meals to hearty soups and side dishes, this vegetable offers versatility in the kitchen.

In this article, we’ll explore over 31 Italian Broccoli Rabe recipes, each bringing out the unique flavor and texture of this delightful green.

So, grab your apron, and let’s dive into these mouthwatering dishes!

31+ Tasty Italian Broccoli Rabe Recipes You Need to Try

Italian Broccoli Rabe is more than just a side dish; it’s a flavorful vegetable that can elevate a wide variety of meals.

Whether you choose to sauté it with garlic, incorporate it into a hearty pasta, or pair it with proteins, its unique taste will bring a new depth to your cooking.

With over 31 recipes to inspire you, there’s no shortage of ways to enjoy this vibrant and nutritious green.

So, experiment with different flavors and find your favorite way to cook Italian Broccoli Rabe—you won’t be disappointed!

Sautéed Broccoli Rabe with Garlic and Red Pepper Flakes

This simple and flavorful dish brings out the natural bitterness of broccoli rabe, which is perfectly balanced by the richness of garlic and the heat from red pepper flakes. Ideal for a keto-friendly lunch, it’s low in carbs but full of taste, making it a perfect side or a light main dish.

Ingredients:

• 1 bunch broccoli rabe
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp red pepper flakes (adjust to taste)
• Salt and pepper, to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Wash the broccoli rabe thoroughly and trim off the tough stems. Cut the broccoli rabe into smaller, bite-sized pieces.
2. Bring a pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes, until the color deepens and it becomes tender. Drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
4. Add the red pepper flakes and stir to combine.
5. Toss the blanched broccoli rabe into the skillet. Season with salt and pepper and cook for 4-5 minutes, stirring occasionally to allow the flavors to meld.
6. Optionally, drizzle with lemon juice just before serving for an added zest.

This sautéed broccoli rabe with garlic and red pepper flakes is the ultimate keto lunch that is quick to make, incredibly satisfying, and packed with nutrients. It’s the perfect balance of savory and spicy with just the right amount of bitterness from the rabe, making it an ideal dish for anyone on a low-carb or keto diet.

Broccoli Rabe and Sausage Skillet

A hearty yet low-carb dish, this broccoli rabe and sausage skillet combines savory Italian sausage with the slightly bitter flavor of broccoli rabe. This dish is full of bold flavors and will keep you full for hours, making it an excellent choice for a keto lunch.

Ingredients:

• 2 Italian sausages (preferably with fennel)
• 1 bunch broccoli rabe
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Remove the sausage casing and crumble the sausage into a skillet. Heat 1 tbsp of olive oil over medium heat and brown the sausage, breaking it up with a spoon until fully cooked.
2. While the sausage cooks, wash and trim the broccoli rabe, cutting it into manageable pieces.
3. Once the sausage is browned, remove it from the skillet and set aside.
4. In the same skillet, add the remaining olive oil. Sauté the minced garlic until fragrant, about 1 minute.
5. Add the broccoli rabe and chicken broth to the skillet. Cover and cook for 5-7 minutes until the rabe is tender.
6. Return the cooked sausage to the skillet and stir to combine. Season with salt, pepper, and red pepper flakes if desired.
7. Cook for an additional 2-3 minutes to meld the flavors.

This broccoli rabe and sausage skillet is a delightful keto-friendly meal that’s full of flavor and nutrition. The richness of the Italian sausage pairs wonderfully with the broccoli rabe, creating a satisfying and low-carb dish that is perfect for a filling lunch. You can enjoy this dish as a standalone meal or pair it with a side of mashed cauliflower for extra indulgence.

Broccoli Rabe and Mozzarella Frittata

This broccoli rabe and mozzarella frittata offers a fantastic way to enjoy your veggies while sticking to a keto diet. The eggs and cheese provide a creamy texture, while the broccoli rabe adds depth and nutrition to this easy-to-make, low-carb meal.

Ingredients:

• 1 bunch broccoli rabe
• 6 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 3 minutes. Add the minced garlic and cook for another minute.
3. Wash and trim the broccoli rabe, then chop it into small pieces. Add the broccoli rabe to the skillet and sauté for 3-4 minutes until tender.
4. In a mixing bowl, whisk the eggs, mozzarella, Parmesan, salt, pepper, and red pepper flakes (if using).
5. Pour the egg mixture over the cooked vegetables in the skillet, making sure the ingredients are evenly distributed.
6. Cook over low heat for 3-4 minutes, until the edges begin to set. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and lightly golden on top.
   This broccoli rabe and mozzarella frittata is a delicious and satisfying keto lunch. Packed with protein, fiber, and healthy fats, it’s a wonderful way to incorporate low-carb vegetables into your diet while indulging in creamy cheese and eggs. This dish is not only perfect for lunch but can also be enjoyed for breakfast or dinner, making it a versatile recipe you’ll want to keep on hand.

Broccoli Rabe and Chicken Stir-Fry

This broccoli rabe and chicken stir-fry is a vibrant, keto-friendly dish that’s packed with protein and healthy greens. The chicken is perfectly cooked and paired with the slightly bitter broccoli rabe, offering a satisfying meal that’s quick and easy to prepare. It’s a deliciously light yet filling option for your low-carb lunch.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 bunch broccoli rabe, washed and trimmed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 cup chicken broth
• 2 tbsp soy sauce (or coconut aminos for a low-sodium option)
• Salt and pepper, to taste
• 1 tbsp sesame oil (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the remaining olive oil and sauté the minced garlic for about 1 minute until fragrant.
3. Add the broccoli rabe to the skillet and stir-fry for 4-5 minutes, until it begins to soften.
4. Pour in the chicken broth and soy sauce, stirring to combine. Allow the broccoli rabe to cook for an additional 3-4 minutes until tender.
5. Return the chicken to the skillet and mix everything together. Drizzle with sesame oil if desired, and adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with sesame seeds if desired.

This broccoli rabe and chicken stir-fry is a simple yet flavorful keto lunch that combines lean protein with nutritious greens. The balance of savory chicken and the slightly bitter rabe, complemented by the soy sauce and sesame oil, creates a delicious and satisfying dish. It’s quick to make and offers a great way to enjoy a balanced meal without the carbs, perfect for those on a keto or low-carb diet.

Broccoli Rabe and Bacon Salad

This refreshing and savory broccoli rabe and bacon salad is a perfect keto lunch option that’s both light and full of flavor. The crispness of the bacon complements the bitterness of the broccoli rabe, while a zesty vinaigrette ties everything together. This salad is ideal for those seeking a healthy, low-carb lunch with plenty of textures and tastes.

Ingredients:

• 1 bunch broccoli rabe, washed and trimmed
• 4 strips of bacon
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Bring a pot of salted water to a boil. Blanch the broccoli rabe for 2-3 minutes until vibrant green and slightly tender. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a skillet, cook the bacon strips over medium heat until crispy. Remove from the skillet and drain on paper towels. Once cooled, chop the bacon into small pieces.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Optionally, add lemon juice for a fresh zing.
4. In a large mixing bowl, combine the blanched broccoli rabe, red onion, cherry tomatoes, and chopped bacon.
5. Drizzle the vinaigrette over the salad and toss to coat evenly.

This broccoli rabe and bacon salad is a wonderful keto-friendly lunch that combines healthy greens with the savory crunch of bacon. The tangy vinaigrette enhances the natural flavors of the broccoli rabe, making it a refreshing yet filling dish. This salad can be served as a light lunch on its own or as a side dish alongside grilled meats for a more substantial meal.

Broccoli Rabe Pesto with Zucchini Noodles

This keto-friendly broccoli rabe pesto paired with zucchini noodles creates a fresh and flavorful low-carb meal. The pesto is made with the bitterness of broccoli rabe, pine nuts, and Parmesan, resulting in a rich, aromatic sauce that’s perfect for coating zucchini noodles. It’s an ideal lunch option for those following a keto or low-carb diet.

Ingredients:

• 1 bunch broccoli rabe, washed and trimmed
• 2 medium zucchini, spiralized into noodles
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese, grated
• 2 garlic cloves, minced
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice

Instructions:

1. Blanch the broccoli rabe by boiling it for 2-3 minutes until it turns bright green and softens. Drain and immediately transfer to an ice bath to preserve the color and stop the cooking process.
2. In a food processor, combine the blanched broccoli rabe, pine nuts, Parmesan cheese, minced garlic, olive oil, salt, pepper, and lemon juice. Pulse until smooth, scraping down the sides as needed.
3. Using a spiralizer, create zucchini noodles from the zucchini and set them aside.
4. In a skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until slightly tender.
5. Toss the zucchini noodles with the broccoli rabe pesto, coating them evenly. Serve immediately, garnished with extra Parmesan cheese if desired.

This broccoli rabe pesto with zucchini noodles offers a perfect combination of fresh greens and rich, nutty pesto in a light, low-carb dish. The pesto’s earthy flavor complements the zucchini noodles, creating a satisfying meal that feels indulgent yet fits within keto guidelines. It’s a wonderful alternative to traditional pasta, providing a flavorful and nutritious lunch that’s sure to leave you feeling satisfied and energized.

Broccoli Rabe and Shrimp Stir-Fry

This broccoli rabe and shrimp stir-fry is a light yet flavorful dish that’s both keto-friendly and packed with protein. The succulent shrimp pairs perfectly with the slightly bitter broccoli rabe, while garlic, ginger, and a splash of soy sauce bring bold, aromatic flavors to the dish. It’s an easy-to-make, low-carb lunch that’s quick to prepare and sure to satisfy.

Ingredients:

• 1 bunch broccoli rabe, washed and trimmed
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp sesame oil (optional)
• Salt and pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining olive oil. Sauté the garlic and ginger for about 1 minute until fragrant.
3. Add the broccoli rabe to the skillet and stir-fry for 4-5 minutes until it begins to soften and turn a vibrant green.
4. Return the shrimp to the skillet and drizzle with soy sauce and sesame oil. Toss everything together to coat.
5. Season with salt, pepper, and red pepper flakes (if desired). Serve hot.

This broccoli rabe and shrimp stir-fry is a satisfying and protein-packed keto lunch. The natural sweetness of the shrimp balances the slight bitterness of the broccoli rabe, while the ginger, garlic, and soy sauce give the dish depth and complexity. It’s an easy, quick meal that’s full of flavor and a perfect choice for a low-carb, keto diet.

Broccoli Rabe and Beef Meatballs

These keto-friendly beef meatballs are loaded with savory flavors and paired with sautéed broccoli rabe for a low-carb, hearty lunch. The beef meatballs are seasoned with garlic, herbs, and Parmesan, while the broccoli rabe provides a slight bitterness that complements the rich, tender meatballs. This dish is sure to keep you full and satisfied while adhering to keto principles.

Ingredients:

• 1 lb ground beef (preferably 80% lean)
• 1 egg
• 1/4 cup Parmesan cheese, grated
• 1/4 cup almond flour (as a binder)
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• Salt and pepper, to taste
• 1 bunch broccoli rabe, washed and trimmed
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the ground beef, egg, Parmesan cheese, almond flour, garlic, oregano, salt, and pepper. Mix until well combined.
3. Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20-25 minutes or until they are cooked through and browned on the outside.
5. While the meatballs bake, heat olive oil in a skillet over medium heat. Add the broccoli rabe and sauté for 5-7 minutes, until tender.
6. Serve the meatballs on a plate with a side of sautéed broccoli rabe.

These beef meatballs paired with sautéed broccoli rabe make for a flavorful, satisfying keto lunch. The meatballs are packed with protein and flavor from the garlic, herbs, and Parmesan, while the bitterness of the broccoli rabe adds an extra layer of depth to the meal. This dish is great for meal prep and can be enjoyed hot or cold, making it an excellent option for a nutritious, low-carb lunch.

Broccoli Rabe and Ricotta Stuffed Chicken Breast

This stuffed chicken breast recipe is a delicious keto-friendly option that combines tender chicken with a creamy ricotta and broccoli rabe filling. The richness of the ricotta cheese and the slight bitterness of the broccoli rabe come together for a flavorful, low-carb lunch that’s perfect for meal prep or a special meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch broccoli rabe, washed and trimmed
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp lemon zest (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the broccoli rabe and sauté for 5-7 minutes, until tender. Let it cool slightly before chopping into small pieces.
3. In a mixing bowl, combine the chopped broccoli rabe, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix until smooth and well combined.
4. Carefully cut a pocket into each chicken breast. Stuff each pocket with the broccoli rabe and ricotta mixture, securing the opening with toothpicks or kitchen twine.
5. Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side, until golden brown.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the filling is hot and bubbly.
7. Optionally, garnish with lemon zest before serving.

This broccoli rabe and ricotta stuffed chicken breast is a flavorful, keto-friendly meal that’s both filling and delicious. The creamy ricotta filling complements the savory chicken perfectly, while the bitterness of the broccoli rabe adds complexity and depth to each bite. This dish is great for a low-carb lunch or dinner and can easily be made in advance for a quick and satisfying meal.

Broccoli Rabe and Eggplant Parmesan

This keto-friendly twist on classic eggplant Parmesan swaps breadcrumbs for a low-carb alternative, making it suitable for those following a low-carb or keto diet. The dish layers tender eggplant with a rich tomato sauce and sautéed broccoli rabe, all topped with melted mozzarella and Parmesan for a comforting, cheesy lunch.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 bunch broccoli rabe, washed and trimmed
• 2 cups marinara sauce (sugar-free)
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried oregano
• 1 tsp garlic powder

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplant into rounds, sprinkle with salt, and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté the broccoli rabe for 5-7 minutes until tender, then set aside.
4. Heat another 1 tbsp of olive oil in the same skillet. Cook the eggplant rounds in batches until golden brown on both sides, about 3-4 minutes per side.
5. In a baking dish, spread a layer of marinara sauce at the bottom. Layer the eggplant slices on top, followed by a spoonful of marinara sauce, sautéed broccoli rabe, and a sprinkle of mozzarella and Parmesan.
6. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
7. Bake for 20-25 minutes, until the cheese is bubbly and golden. Let cool slightly before serving.

This broccoli rabe and eggplant Parmesan is a satisfying and flavorful keto lunch option that delivers all the comforting flavors of the classic dish, without the carbs. The tender eggplant and sautéed broccoli rabe are complemented by the rich marinara and gooey melted cheese, creating a meal that’s both indulgent and low-carb. It’s a great way to enjoy a familiar dish while sticking to a keto or low-carb diet.

Broccoli Rabe and Prosciutto Wrapped Chicken

This elegant keto-friendly dish features juicy chicken breasts wrapped in prosciutto, stuffed with a savory mixture of sautéed broccoli rabe and ricotta cheese. The prosciutto adds a salty, crispy outer layer, while the inside remains tender and flavorful. It’s a delicious and low-carb lunch that feels like a gourmet meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch broccoli rabe, washed and trimmed
• 1/2 cup ricotta cheese
• 4 slices prosciutto
• 1 tbsp olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• 1 tsp garlic powder
• Fresh thyme or rosemary for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the broccoli rabe for 5-7 minutes until tender. Let cool slightly, then chop it finely.
3. In a mixing bowl, combine the chopped broccoli rabe, ricotta cheese, Parmesan, garlic powder, salt, and pepper.
4. Butterfly the chicken breasts, creating a pocket, and stuff each with the broccoli rabe mixture. Close the chicken and wrap each breast with a slice of prosciutto.
5. Heat a skillet over medium-high heat and sear the prosciutto-wrapped chicken for 2-3 minutes per side until golden.
6. Transfer the chicken to a baking dish and bake for 20-25 minutes until the chicken is cooked through.
7. Garnish with fresh thyme or rosemary before serving.

This broccoli rabe and prosciutto-wrapped chicken is a rich and flavorful keto lunch option that combines protein with healthy greens. The prosciutto gives a savory, crispy exterior, while the creamy ricotta and broccoli rabe filling adds a perfect balance of richness and bitterness. This dish is great for a fancy yet simple low-carb meal, perfect for impressing guests or enjoying a gourmet lunch at home.

Broccoli Rabe and Sausage-Stuffed Mushrooms

These keto-friendly stuffed mushrooms are an excellent way to enjoy the flavors of sausage and broccoli rabe in a bite-sized, low-carb format. The combination of savory sausage, slightly bitter broccoli rabe, and rich cheese makes these stuffed mushrooms an ideal snack or lunch that’s both satisfying and low-carb.

Ingredients:

• 12 large white mushrooms, stems removed
• 1/2 lb Italian sausage (preferably with fennel)
• 1 bunch broccoli rabe, washed and trimmed
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Remove the sausage from its casing and crumble it into the pan, cooking until browned, about 5-7 minutes.
3. While the sausage cooks, blanch the broccoli rabe in boiling water for 2-3 minutes until tender. Drain and chop finely.
4. In a mixing bowl, combine the cooked sausage, chopped broccoli rabe, ricotta cheese, Parmesan, garlic powder, salt, and pepper.
5. Stuff each mushroom cap with the sausage and broccoli rabe mixture, pressing gently to pack the filling.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender and the filling is golden.
7. Garnish with chopped fresh parsley before serving.

These broccoli rabe and sausage-stuffed mushrooms are a perfect keto-friendly lunch or appetizer that’s both flavorful and filling. The savory sausage pairs beautifully with the broccoli rabe and creamy ricotta, making each bite a satisfying combination of textures and tastes. These stuffed mushrooms are great for meal prep and can be easily enjoyed warm or at room temperature.

Broccoli Rabe and Bacon Frittata

This broccoli rabe and bacon frittata is a perfect low-carb and keto-friendly breakfast or lunch option. The smoky bacon complements the slightly bitter broccoli rabe, and the eggs create a rich, savory base that holds everything together. It’s a filling dish that’s packed with protein, healthy fats, and fiber, making it ideal for anyone on a keto or low-carb diet.

Ingredients:

• 1 bunch broccoli rabe, washed and trimmed
• 6 large eggs
• 1/2 cup heavy cream
• 4 strips of bacon, chopped
• 1/4 cup Parmesan cheese, grated
• 1/4 cup mozzarella cheese, shredded
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set it aside.
3. In the same skillet, sauté the broccoli rabe for 5-7 minutes until tender. Season with salt, pepper, and garlic powder.
4. In a mixing bowl, whisk together the eggs, heavy cream, Parmesan, and mozzarella cheese. Season with salt and pepper.
5. Add the crispy bacon back to the skillet with the broccoli rabe. Pour the egg mixture over the top and stir to combine.
6. Transfer the skillet to the oven and bake for 20-25 minutes, until the frittata is set and golden brown on top.
7. Slice and serve warm.

This broccoli rabe and bacon frittata is a delicious, keto-friendly meal that combines savory bacon and healthy greens in a satisfying, protein-packed dish. The eggs bind everything together in a fluffy, rich frittata, making it the perfect low-carb lunch or breakfast option. It’s a versatile dish that can be enjoyed hot or cold, making it ideal for meal prep.

Broccoli Rabe and Salmon Bowl

This broccoli rabe and salmon bowl is a nutritious and satisfying low-carb meal that combines healthy fats from salmon with the bitterness of broccoli rabe. The salmon is perfectly seasoned and pan-seared, while the broccoli rabe is sautéed with garlic and olive oil for a flavorful, nutrient-dense lunch that’s ideal for a keto diet.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 bunch broccoli rabe, washed and trimmed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt, pepper, and smoked paprika. Cook the salmon for 4-5 minutes per side, or until cooked through and golden brown. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the garlic for 1 minute until fragrant.
3. Add the broccoli rabe to the skillet and cook for 4-5 minutes, stirring occasionally, until it’s tender and vibrant green.
4. Drizzle the broccoli rabe with lemon juice and season with salt and pepper to taste.
5. Serve the salmon fillets over a bed of sautéed broccoli rabe. Garnish with sesame seeds, if desired.

his broccoli rabe and salmon bowl is a delicious, keto-friendly meal that provides a perfect balance of healthy fats, protein, and greens. The combination of perfectly seared salmon and sautéed broccoli rabe creates a light yet satisfying dish that’s full of flavor. This meal is ideal for a quick, nutritious lunch that keeps you feeling full and energized throughout the day.

Broccoli Rabe and Zucchini Gratin

This keto-friendly broccoli rabe and zucchini gratin is a comforting, cheesy side dish or main course. The zucchini adds a tender base, while the broccoli rabe brings a slight bitterness that balances out the richness of the creamy cheese sauce. It’s a satisfying, low-carb meal that’s perfect for those looking for a hearty but healthy lunch.

Ingredients:

• 2 medium zucchini, sliced into rounds
• 1 bunch broccoli rabe, washed and trimmed
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1/2 tsp dried thyme (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté the minced garlic for 1 minute, then add the broccoli rabe. Cook for 5-7 minutes, until the broccoli rabe is tender and vibrant green.
3. In a separate pan, sauté the zucchini slices for 3-4 minutes until they begin to soften. Season with salt, pepper, and dried thyme.
4. In a mixing bowl, combine the heavy cream, cheddar cheese, and Parmesan. Stir until the cheese is melted and the mixture is smooth. Season with salt and pepper.
5. In a baking dish, layer the sautéed zucchini, followed by the broccoli rabe, and pour the cheese sauce over the top.
6. Bake for 20-25 minutes, until the top is golden and bubbly.
7. Serve warm.

This broccoli rabe and zucchini gratin is a comforting, cheesy dish that’s rich and satisfying while still being keto-friendly. The combination of tender zucchini, savory broccoli rabe, and creamy cheese makes it an excellent choice for lunch or as a side dish to any keto meal. It’s a perfect low-carb way to enjoy a gratin without the added carbohydrates of traditional potatoes.

Note: More recipes are coming soon