Recipe: Broccoli Rabe Saute
February 11, 2010 § 1 Comment
I’ve been eating a good amount of broccoli rabe lately. I’m sure you’ve seen this in the supermarket. It looks like a bunch of leaves with some broccoli florets scattered in the bunch. Broccoli rabe, also known as rapini, is a dark, bitter green typical in Italian cuisine. It’s available all year but peaks between fall and spring. Because of it’s bitterness, you need to prepare it a certain way.
Here’s my recipe:
- 1 bunch broccoli rabe
- 1- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper
- 2 – 3 cloves crushed garlic
- salt and pepper to taste
Cut an inch or 2 of the stem off and put it in a pot with the chicken or vegetable broth. Let it cook down until the stems are fork tender, turning frequently. Just like spinach, it will cook down alot.
Put olive oil in a saute pan and add the garlic and crushed red pepper. Let it cook a few minutes, then add the broccoli rabe (discard the broth) and mix well with the oil, garlic, and crushed red pepper. Saute for about 5 minutes, add salt and pepper to taste, then serve. I like to eat it as a side dish with dinner, or with eggs for lunch. Here’s a picture of the finished dish.
I hope you’ll give this vegetable a try.