Serves 4 to 6 as an Appetizer


Serve this rustic appetizer family-style with grilled or toasted bread, rubbed with garlic. To trim broccoli rabe, I remove the tough ends, then, starting at the bottom of the stalk, I use a paring knife to strip away the tough outside, leaving the more tender inner stalk.


  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 garlic cloves, thinly sliced
  • 1 large bunch broccoli rabe, trimmed (about 1 pound) and stems peeled
  • Kosher salt
  • Peperoncino
  • 1 (8-to-10-ounce) burrata, at room temperature
  • Grilled bread, for serving


Heat the olive oil in a large skillet over medium. When the oil is hot, add the garlic and cook until sizzling, about 30 seconds. Add the broccoli rabe and turn to coat in the oil. Season with 1 teaspoon salt and 1/4 teaspoon peperoncino. Add 1/4 cup water and cover the skillet. Cook until the broccoli rabe has wilted and is tender, about 10 minutes. Uncover and increase the heat to evaporate the excess water.

Remove the broccoli rabe with tongs to a platter, leaving a space for the burrata. Add the burrata. Serve with the grilled bread.