Broccoli rabe

by Nick Vagnoni, Posted Jan 19th 2006 @ 1:19PM

When I returned from my holiday vacation a few weeks ago, I went out to my garden to see what had been going on in my absence. I'm always a little fearful in doing this, as I never really know what I'll find. This summer, upon returning home after Hurricane Wilma had passed over the west coast of Florida, I found my Thai basil looking as if someone had sat on it. This time, however, I was pleasantly surprised to find my broccoli rabe about two feet taller than when I left. Earlier this week, a few of the plants were ready to be harvested. As you can see, some of the flower stalks were a little more than ready.

It's taken me a long time to like the bitterness of broccoli rabe, which, according to Harold McGee, is unrelated to regular broccoli. I like it now though, even if I prepare it the same way every time. As usual, this batch was rinsed, torn into pieces and sauteed with a little garlic and olive oil. Sometimes I'll add some crushed chilies, other times I'll brown some sausage in the pan before I add the rabe with some roasted peppers, but the method is pretty much the same. A squeeze of lemon juice at the table helps brighten it up a bit, too. I'd like to know how other broccoli rabe fans prepare theirs.

[Photo Nick Vagnoni]

Filed Under: Ingredients, How To
Tags: broccoli rabe, BroccoliRabe, gardening, rapini, sauteed broccoli rabe, vegetables

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Reader comments (Page 1 of 1)

1-19-2006 @2:12PM Jim said... I live in San Antonio, Tx and cannot find Broccoli rabe anywhere. I had the pleasure of enjoying this vegetable cooked Italian style all through my childhood in New Jersey, but no luck here is South Texas.

Anyone know how I can obtain this great vegetable?
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1-19-2006 @2:30PM anno said... Garlic and crushed red peppers are wonderful foils to any bitter green, and I love the idea of adding sausage and roasted red peppers, too.

Broccoli rabe, though, takes especially well to braising: basically sauteeing the broccoli rabe until wilted, along with garlic, onion & crushed red pepper, and then adding water, covering, and cooking until meltingly tender. Molly Stevens has a wonderful recipe for braised broccoli rabe in her book, About Braising, where she finishes the braise with some chopped arugula, a little more olive oil, and toasted pine nuts. I can scarcely restrain myself from eating it straight out of the pan.

Around here (Michigan), broccoli rabe can get kind of pricey. Lucky you to have it growing in your garden!
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1-19-2006 @3:57PM Bruce Dearborn Walker said... Braise with chilpotles and walnuts, add cream and reduce slightly. Serve with hot coffee and more cream.

Sweat onions in olive oil, turn up heat, then add the chopped stems and saute for a minute, then add the tenderer parts and drown in Balsamic vinegar, cover and allow to steam until tender.

Sautee with Kielbasa or hot Italian sausage.

Sautee in Chinese or Indonesian hot chile oils. These variously have black fermented soybeans, or peanuts, or bits of fish or shrimp, or roasted onions and garlic. While still crisp, you can add shrimp, cod, or other bland fish, cover, and allow to steam for a bit. Sometimes a bit of white or brown sugar helps to bring out the sweetness of the fish.

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