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A lovely rendition of broccoli rabe with golden onions, a hint of spice and sweetness, and some coconut milk to round it off.

Sautéed Broccoli Rabe With Red Chili Flakes [Vegan]

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Ingredients You Need for Sautéed Broccoli Rabe With Red Chili Flakes [Vegan]

  • 2 tablespoons olive oil
  • 1/2 teaspoon black mustard seeds
  • 3 pods of garlic, minced
  • 3 medium sized cipollini onions, finely chopped or 1 medium sized red onion, chopped
  • 2 cups of chopped broccoli rabe/rapini finely chopped
  • 1/2 teaspoon sugar
  • Salt to taste
  • 11/2 tablespoons coconut milk (optional)
  • Lots of crushed red pepper flakes to finish

How to Prepare Sautéed Broccoli Rabe With Red Chili Flakes [Vegan]

  1. Heat the oil on medium heat for about a minute.
  2. Add the black mustard seeds and wait for the seeds to crackle.
  3. Add in the minced garlic and cook for a minute until the garlic is soft and fragrant.
  4. Add in the onion and cook for 6 to 7 minutes until the onion is beginning to turn golden brown.
  5. Add in the rapini an mix well.
  6. Add in the sugar, salt, and the coconut milk if using and cook for a minute or two.
  7. Add in plenty of crushed red pepper flakes and serve immediately.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Rinku Bhattacharya

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Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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