Keri Glassman’s Sautéed Broccoleaf

by Rachael Ray Show Staff 9:00 AM, January 13, 2015

Aired January 13, 2015

Serves 4 as a side

1 bunch BroccoLeaf, stemmed and chopped into 1/4- to 1/2-inch slices
2 to 3 tablespoons olive oil
2 cloves garlic, grated or finely chopped
2 to 3 tablespoons water
Salt and pepper, to taste
1 teaspoon crushed red pepper flakes, optional


Heat a large skillet over medium-high heat. Add olive oil, two turns of the pan, and heat until it ripples. Add garlic and cook for 1 minute, or until it starts to brown. Add the Broccoleaf and stir it with the garlic. Add water and cover the pan so Broccoleaf can steam, about 2-3 minutes. Once the Broccoleaf is bright green, season with salt, pepper, and crushed red pepper flakes.