Broccoli Rabe

Broccoli Rabe

This slightly bitter, peppery green (also called broccoli raab or rapini) is a classic Italian vegetable in many pasta dishes. If you are a newcomer to broccoli rabe, try blanching it in salted, boiling water for 2 to 3 minutes to minimize its bitter flavor. Once blanched, it can be sauteed in olive oil with garlic, red pepper flakes, or other seasonings of your choice.

To retain bitterness, many people enjoy the peppery bite of broccoli rabe. If that's you, saute the vegetable in olive oil, adding the seasonings of your choice. When broccoli rabe is young, the leaves can be used uncooked, like arugula, adding a slightly sweet, mustardy bite to salads and sandwiches.

You can also add young leaves to stir-fries. As the vegetable ages, the leaves develop a more bitter flavor. Broccoli rabe is actually a member of the turnip family and rapa is Italian for 'turnip'.

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