Spicy Italian-style Broccoli Rabe
If you’ve never enjoyed broccoli rabe, then this Spicy Italian Style Broccoli Rabe may convert you. Blanching the broccoli rabe and then sauteing in a flavorful and spicy oil, removes the bitterness that many find off-putting.
WHAT IS BROCCOLI RABE?
Broccoli rabe, also called Rapini in Italian, is a cruciferous vegetable with leaves, buds that resemble little broccoli heads, and stems. All of the plant is edible and it has a distinctive bitter flavor that mellows with cooking.
It's rich in Vitamins A, K, C, and full of minerals like calcium, folate, and Iron. Plus it offers a ton of fiber.
Because of its bitter edge, it pairs well with rich meats, especially pork and sausage.
HOW DO I BUY BROCCOLI RABE?
This is a winter vegetable, so it’s in season from October through February.
Look for dark green stems that are not wrinkled or woody looking. The leaves should be dark green and not withered.
Finally, the buds should be tightly closed and green, with no yellow or brown spots.
HOW DO I COOK IT?
- Trim the ends of the broccoli rabe to remove the tougher parts of the stem. Leave the leaves on the stems. Those will be eaten as well.
- Because broccoli rabe is bitter, it helps to blanch it first in lemon water. This will eliminate a lot of the sharp bitter flavor.
- Once blanched, drain it and gently squeeze out the excess water.
- Next, the vegetable will be sauteed in olive oil, garlic, chili flakes, and pine nuts until it’s very tender.
- Season with salt and pepper, and then sprinkle with provolone cheese.
- A final bit of lemon before serving enhances the flavor of the vegetable and brightens the dish.
You can find more healthy and delicious side dishes here on the EatsByTheBeach site.
Spicy Italian-style Broccoli Rabe
Recipe details
- 4 Servings
- Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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