What to do with Broccoli Rabe

Deep dark green, leafy veggies are so good for us. And broccoli rabe is my absolute favorite. Yes, spinach is pure earthy green. Kale vitamin earnest. Swiss chard beautiful, colorful. Collards durable, confident. Mustard greens spikey with flavor.

But broccoli rabe is downright bitter. Ah, that’s the best part! Bitter sometimes gets a bad rap. But bitter can be oh-so-good. From bunch to bunch of broccoli rabe the bitterness can range in intensity. Sometimes I take the fresh bundle from the grocery bag and, even raw, it smells bitter. I love that moment. That’s when I really swoon at what’s coming when cooked.

It’s easy to make and my favorite recipe is the most traditional. Olive oil, garlic, red pepper flakes. Ta-da!

Do try it. A great side, or make it your main meal. Or cook the recipe below and add some pasta (with a sprinkling or grated parmesan or pecorino). Enjoy! Let me know how it goes.

Sautéed Broccoli Rabe with Garlic & Red Pepper Flakes

1 bunch broccoli rabe
3 garlic cloves, peeled and thinly sliced
4-5 tablespoons olive oil
salt and pepper to taste

Cut off some of the thick bottom stems from the broccoli rabe and discard. Cut the leaves and flowerets into smaller pieces: halving large leaves, separating out floweret stems with a leaf or two attached. Rinse in a colander, and shake out extra clinging water.

In a large skillet, heat about 4-5 tablespoons olive oil. Add the garlic and red pepper flakes, cook until garlic starts to turn golden. Add cut-up broccoli rabe (it will sizzle because it’s a little wet— but will calm down). Cook 5-6 minutes, turning broccoli rabe in oil, until wilted and tender. Season with salt & pepper. Serve.

 

 

 

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