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Produce Info, Storage Tips and Recipes

Broccoli Rabe

Broccoli Rabe

The Basics

Broccoli rabe (also called rapini) is a slightly bitter green vegetable, common in the cuisines of southern Italy, Spain, and China. The plant has many spiked leaves that surround a broccoli-looking bud. There are sometimes small yellow flowers blooming from the buds that are also edible. To reduce the bitterness, try blanching broccoli rabe before cooking. (Read more on Wikipedia.)

Preparation

Broccoli rabe can be boiled, steamed, or sauteed. It's best to blanch these greens before sauteeing by cooking them in boiling water for about 2 minutes, and then plunging them into an ice water bath.This will take out some of the bitterness.

Storage Tips

Refrigerate unwashed broccoli rabe in a plastic bag.

Nutrition

Broccoli Rabe is full of essential vitamins and minerals, including vitamins A, C and K, folate, thiamin, calcium, potassium, and iron. (See more nutrition facts at Self.com.) 

Recipes

Penne with Broccoli Rabe, Walnuts, and Pecorino
Pizza with Broccoli Rabe, Roasted Onions, and Olives
Sauteed Broccoli Rabe