Broccoli Rabe with Garlic
Broccoli Rabe or Rapini is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. Broccoli Rabe is more closely related to the turnips and mustards. It taste a bit like turnip greens, while the flavor of the flower shoots resembles that of mustard greens! It is a delicious side dish.
It’s quite popular in some areas of Italy, where it originated. It usually grows best in the cooler months, but in many parts of the world it is grown after the threat of frost is over.
This extra dark green brassica vegetable contains vitamins A, B, C, K, calcium, iron, magnesium, potassium, zinc and even some omega 3 fatty acid. Rapini contains phytochemicals called indole-3-carbono, which are know to fight cancer.
Eat This With That
This side dish complements many dishes, especially Italian dishes. Here are just a few of the dishes which I serve broccoli rabe as a add-in or a side dish: Sunday Sauce & Meatballs, Skillet Seared Lamb Chops, Chicken Burgers with Broccoli Rabe & Sun Dried Tomatoes, Fusilli with Broccoli Rabe & Radicchio, and Pasta & Sun Dried Tomatoes. So you can see we love our broccoli rabe!
Prep Time: 15 mins
Cook Time: 30 mins
- 2 bunches broccoli rabe
- 3 tablespoons extra virgin olive oil
- 6 large cloves garlic, sliced or smashed
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Bring a large pot of water to a rolling boil.
- Meanwhile, cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well.
- Place the broccoli rabe in the boiling water and cover with a lid at half tilt. Cook for 5 minutes, drain.
- In a large pan, add 3 tablespoons of olive oil and the garlic. Heat to medium and cook the garlic slightly, careful not to burn. Add the broccoli rabe to the oil and garlic.
- Add the red pepper flakes (you can omit the pepper flakes if you do not like heat), salt, and pepper and cook, covered, over medium to low heat for 5 minutes, turning occasionally with tongs, until the stalks are tender but still al dente.
- Serve immediately.