Broccoli Raab is an Italian delicacy. I love greens and love to cook Italian food so this one fits right into my kitchen. This green does have a bitter flavor similar to kale or mustard greens, but it can be reduced with a few simple cooking steps. Don’t add sweetener to the raab, use it with other sweet and salty items to round out the flavors. Most cooks keep the recipes simple and use broccoli raab as a vegetable side dish. I have recipe links from my friends that have cooked it for me. There are also some great food blogs and an NPR story below. Enjoy!
Amy Hetager, CSA Blogger
From Susan Russo at NPR
Read her article on growing up with broccoli rabe in an Italian family on the east coast. She has some great descriptions of the vegetable and lots of good recipe links.
Preparation Tips to Reduce the Bitter Flavor
From my friend Leah, Chef & Mom in Phoenix
I blanch and then saute my broccoli rabe with olive oil and garlic. They are pretty bitter so cooking them in boiling water for 3-5 minutes really mellows out the flavor. I will usually shock them after boiling then dry them off a bit before sauteing. For a little extra depth I sometimes add a tiny bit of balsamic.
Broccoli Rabe and Fennel Sausage Pizza
From my friend Helen, awesome cook in Dallas
Just cook rabe in boiling water about 6 mins, shock then saute with sausage squeeze mixture with fresh lemon juice which brightens it up and use as pizza topping or in pasta. If vegetarian skip the sausage make into bruschetta top with pepper flakes and parmesan.
Broccoli Rabe with Caramelized Onions Recipe
From Simply Recipes Blog
Visit the site to see the method and photos of the cooking process
1 yellow onion, sliced into slivers, lengthwise (with the grain)
1 large bunch of broccoli rabe (raab, rapini), rinsed and cut into 2-inch long pieces
2-3 garlic cloves, sliced
1/4 teaspoon red chili flakes
Freshly ground black pepper