Broccoli raab (rapini or Broccoli di rape) looks like thin, leafy, budding broccoli stalks. This Brassica has a bitter edge and pungent taste and is an excellent source of vitamins A and C, and is high in calcium and iron. Most plentiful from late fall to spring, although it is available year round. The greens can be braised, steamed or fried and are good in soups, salads and on Porchetta (roast pork) sandwiches. It makes a great side dish to serve with pasta and meat dishes, such as Braised Short Ribs. Store in the refrigerator for up to 5 days.
Cooking broccoli raab is fast and easy:
Ingredients:
- 1 bunch broccoli raab
- 2 cloves garlic, minced
- 30 ml (2 tablespoons) olive oil
- Salt and pepper to taste
- Lemon wedges (optional)
Instructions:
- Rinse the broccoli raab and trim the stems to remove any tough parts. Cut the florets and leaves into bite-sized pieces.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the broccoli raab to the skillet and stir to coat it with the garlic oil. Season with salt and pepper to taste.
- Cook the broccoli raab for 5-7 minutes, stirring occasionally, until it is tender and slightly wilted.
- Remove the skillet from the heat and serve the broccoli raab hot, with a squeeze of lemon juice if desired.
Broccoli raab can also be blanched before cooking to reduce its bitterness. To blanch broccoli raab, bring a pot of salted water to a boil and cook the broccoli raab for 2-3 minutes. Drain and rinse under cold water, then proceed with the recipe as directed above.
