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.)
Seasonality
Jun, Jul, Aug, Sep,
Recipes
Penne with Broccoli Rabe, Walnuts, and Pecorino
Pizza with Broccoli Rabe, Roasted Onions, and Olives
Quick Spigarello
Sauteed Broccoli Rabe
Spigarello with Poached Eggs
Sweet Potato Chickpea Buddha Bowl