Make us your home page
Instagram

Keep this recipe for Sauteed Broccoli Rabe handy for a quick vegetable side

Broccoli rabe, which is not a type of broccoli and is more closely related genetically to turnip greens,   is an Italian restaurant standard. It’s a dish you can easily make at home.

Washington Post

Broccoli rabe, which is not a type of broccoli and is more closely related genetically to turnip greens, is an Italian restaurant standard. It’s a dish you can easily make at home.

If you have been eyeing the bunches of broccoli rabe in your grocery store but passing them by because you are unsure how to cook this vegetable, here is your official cue to pick some up and discover something powerfully delicious and healthful.

The accompanying recipe is like Broccoli Rabe 101: a basic preparation all cooks should have in their back pockets to serve as a side for just about any Italian-style main, from pastas and pizzas to chicken piccata; to be piled on panini; or to be chopped and cooked into frittatas.

Broccoli rabe, also called rapini, is a more intensely flavorful, even more nutrient-packed cruciferous cousin of regular broccoli. Despite its name and appearance, it's not a type of broccoli but is more closely related genetically to turnip greens. Broccoli rabe has a mustardlike bitterness that becomes a mouthwatering taste dimension once mellowed by blanching the vegetable briefly before sauteing it with garlic in olive oil. That's all it takes to make this dish, which is an Italian restaurant standard and a staple in my home.

Although I typically avoid boiling vegetables in favor of steaming them — the more contact with water they have, the more water-soluble nutrients are lost — I make an exception for broccoli rabe. Steaming doesn't temper the bitterness quite enough for my taste. Just a minute in boiling water followed by a brief ice-water bath does the trick, and it is a step you can conveniently do several days in advance.

Interestingly, salting the water helps prevent nutrients from leaching out by creating a more even osmotic balance, but some salt will then be absorbed, so if you are watching sodium, cooking the broccoli rabe in unsalted water is fine. Either way, I figure you get more nutrients from a deliciously tasty vegetable eaten with abandon than from one that's not. This recipe is definitely the former, and a classic for a reason.

>>EASY

Sauteed Broccoli Rabe

2 tablespoons sea salt, plus ½ teaspoon

1 large bunch broccoli rabe (about 1 pound)

3 tablespoons olive oil

1 large clove garlic, thinly sliced

Generous pinch crushed red pepper flakes

Bring a large pot of water to a boil over high heat. Add the 2 tablespoons of salt. Fill a large mixing bowl with cool water and ice cubes. Line a large plate with a few layers of paper towels.

Trim off and discard about an inch from the ends of the broccoli rabe stems, then add the vegetable to the boiling water. Once the water returns to a boil, cook for 1 minute, then use tongs to transfer the vegetable to the ice-water bath just long enough to cool it completely. Transfer the vegetable to the plate.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the garlic and cook for about 30 seconds, stirring until it is just beginning to turn golden. Add the blanched broccoli rabe, the remaining ½ teaspoon of salt and the crushed red pepper flakes; cook for 2 minutes, stirring frequently, until the vegetable is warmed through and tender.

Serve warm.

Serves 4 to 6.

Source: Washington Post

Keep this recipe for Sauteed Broccoli Rabe handy for a quick vegetable side 01/23/17 [Last modified: Monday, January 23, 2017 12:07pm]
Photo reprints | Article reprints

Copyright: For copyright information, please check with the distributor of this item, Washington Post.
    

Join the discussion: Click to view comments, add yours

Loading...
  1. Recipe for Chicken Wings with Coconut Sweet Potato Puree

    Cooking

    This dish is an homage to one of my favorite Epcot International Food and Wine Festival dishes: Grilled Beef Skewer With Chimichurri Sauce and Boniato Puree from the Patagonia kiosk. A boniato is a sweet potato with whiter flesh and a typically sweeter flavor. I use standard sweet potatoes in this recipe, plus a little …

    Chicken Wings with Sweet Potato Puree. Photo by Michelle Stark, Times Food Editor.
  2. The 'Total Eclipse' song from the '80s you never knew you loved

    Blogs

    Depending on when you read this, you are eagerly awaiting the eclipse or have seen all the commotion come and go for the first total solar eclipse across America since 1918. Without any doubts, sometime today you will probably have a chance to hear Bonnie Tyler's Total Eclipse Of The Heart, but here at Stuck in …

  3. Hollywood lost a serious filmmaker in Jerry Lewis

    Movies

    The day the clown died, Hollywood lost a serious filmmaker in Jerry Lewis.

    Jerry Lewis in 2005. Lewis, the comedian and filmmaker who was adored by many, disdained by others, but unquestionably a defining figure of American entertainment in the 20th century, died on the morning of Sunday, Aug. 20, 2017, at his home in Las Vegas. He was 91 (New York Times)
  4. Top things to do in Tampa Bay for Aug. 22

    Events

    Gulfport Tuesday Fresh Market: With live music, vegetables, fruit, baked goods, herbs, teas, plants, crafts and handmade jewelry. 9 a.m., Gulfport, along Beach Boulevard, Gulfport. Free. (727) 902-2326.

    SP_347707_KEEL_NAYMARKETS_SCOTT KEELER (12/20/2011 GULFPORT) 1. Shoppers choose various produce items recently at the Gulfport Fresh Market. The market is held on Tuesday mornings.      TIMES PHOTO SCOTT KEELER
  5. My plan for the #solareclipse at 2:51 pm today

    Blogs

    "Marion, don't look at it. Shut your eyes, Marion. Don't look at it, no matter what happens!"