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Sautéed Broccoli Rabe With Red Chili Flakes [Vegan]

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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]

This Recipe is :

Dairy Free 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


  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.





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 India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku 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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