Broccoli Rabe, also called Rapini, is a green crusiferous vegetable that somewhat resembles broccoli – except with smaller florets. Broccoli rabe is often used in Italian cooking and is somewhat bitter. Although some find the favor to be an acquired taste, but we think it’s absolutely delicious.
Our favorite way to eat broccoli rabe is sauteed in lots of garlic and olive oil. It’s also fantastic tossed with pasta, in quiche, or in a panini layered with some melty provolone or mozzarella.
Every part of the broccoli rabe plant is edible – leaves, florets, stalks, even the little yellow flowers.
If you find broccoli rabe’s bitterness too much, you can cut it down by blanching it in some boiling water for 1-2 minutes. Then drain the broccoli rabe and continue with your recipe.
Garlicky Broccoli Rabe
Broccoli rabe sauteed in garlic and olive oil is delicious as a side dish just as it is. To turn it into a quick and easy dinner, toss it with some pasta, drizzle with more olive oil and sprinkle with parmesan cheese. You can even throw in some veggie sausage if you’re feeling crazy.
- 1 lb broccoli rabe
- 3 cloves garlic, sliced thin
- Extra virgin olive oil
- Red pepper flakes (optional)
*If you find broccoli rabe too bitter, make sure that you cook it in a pot of boiling water for 1-2 minutes before tossing it in the olive oil.
- Coat a large sautee pan in olive oil and cook the sliced garlic over medium heat until it’s golden and fragrant – about 2 minutes.
- Add a pinch of chili flakes and toast for about 30 seconds.
- Toss in the broccoli rabe and cook until tender about 6-8 minutes.
- Season with salt.