PrintBroccoli Rabe
My city welcomed in its first farmer's marekt today. I picked up all kinds of goodies, including dirt cheap leaks, pomegranites, hummus and olive oil. I'm most excited for the broccoli rabe I purchased. I've heard it's delicious, though I've never made it before. Does anyone have any cooking or serving suggestions?
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11 Comments:
blanch it quickly, cold shock it and once its dry, quick saute on olive oil, a boat load of garlic, crushed red pepper flakes, salt and pepper.
or, after blanch/shock, roast in a HOT oven with sesame oil, sesame seeds, hot chili oil, a dash of lite soy and hit it with lemon juice/zest when it comes out of the oven.
YUM.
ChelleyD01 at 4:38PM on 04/19/08
I am with ChellyD01 on her suggestions. I always blanch and sautee. I am good with vegetables and grill most of them, but not broccoli rabe.
izatryt at 4:46PM on 04/19/08
Click on the RECIPE tab above and you'll see a fantastic recipe for Broccoli Rabe with Lemon Butter, newly posted.
PerkyMac at 4:56PM on 04/19/08
Are you a meat eater? Here's an idea for the whole meal, from a Marie Simmons book. We loved it.
Cook 2 slices bacon in a skillet until crisp, drain on paper towels and reserve. Drain all but 1 tsp of the fat. Add 4 bone-in, skin-on chicken breasts and cook over medium, turning, until cooked through. Sprinkle salt and pepper.
Meanwhile blanch broccoli rabe in salted water about 5 minutes, drain well. Place chicken on plate, set aside. Add 2 tbs olive oil to skillet, add 1 thinly sliced onion and cook till lightl colored, 5 minutes. Add broccoli rabe and cook, stirring.
Place chicken on top of broccoli with any juices from the place. Cover skillet and heat through.
Transfer to a platter, crumble bacon over.
renzata at 5:52PM on 04/19/08
I came to love broccoli rabe as an adult because as a kid, I certainly couldn't handle anything that bitter. Here's what I do - Wash brocolli rabe without taking off the foil twister. Slice off the bottom 1/2" of stem (to get rid of the old cut). It's easier to do this with the twister on. Heat 1/4 cup olive oil in a large saucepan over high heat. Toss in a couple of garlic cloves. After olive oil is heated and garlic is soft(ish), remove the twister and cut broccoli rabe in thirds. Place it, stems first, into the oil. If there wasn't enough water on the broccoli rabe to make sufficient steam, add about 1/4 cup of water, cover immediately. Cook 8-10 minutes until stems are tender and color is set. Sprinkle with salt & red pepper flakes.
I think one of my favorite parts of this dish is the pot liquor with bread dipped in. If I'm looking for something a bit heartier, with meat, I add sausage and macaroni.
chiff0nade at 7:40PM on 04/19/08
I totally love broccoli rabe, and all the above posts are excellent. Choose your recipe and enjoy, and then go buy some more! You will become addicted.
ride&cook at 8:50PM on 04/19/08
make orchiette pasta - al dente - reserve some pasta water.
saute coin-type slices of italian sausage - reserve.
in saute pan make br as described by chiffonade, except put red pepper in olive oil with garlic. (my grandmother used to boil and then saute - i just saute).
when it's cooked down add sausage and pasta - add like 1/2 cup of pasta water, bring to a simmer. it shouldn't be liquidy, but it shouldn't be dry. it's a classic.
Dish at 10:53PM on 04/19/08
I was also going to suggest the pasta/sausage application! I make mine with gemelli pasta though (that how I first had it served to me in the North End). Be sure to have lots of Parmesan to serve with it!
Amandarama at 7:57AM on 04/20/08
Here's my favorite way to make broc rabe; pine nuts really mellow out the bitter fllavor. For 1 large bunch:
Trim the broccoli rabe and cut crosswise about every inch (so the stems are 1-inch long and the leaves are coarsely chopped). Steam until tender, 5 to 10 minutes. You may have to do this in a stock pot or pasta pot.
Coarsely chop 1/4 to 1/2 cup pine nuts; don't go nuts, but try to make it so most of the nuts are at least cut in half. Saute in some olive oil until just beginning to brown. Add minced garlic (4 to 5 cloves or to taste) to the pine nuts and continue sauteing until the nuts are browned and the garlic is softened. Add the steamed broc rabe and stir to mix well. Season with salt, and if you like, a little red pepper.
Dee at 2:11PM on 04/20/08
This morning Mario cooked broccoli rabe with onion, garlic and crushed tomatoes and served it as a simple pasta sauce :
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22684,00.html
KashaKnish at 11:20AM on 04/21/08
Chelley, I took your advice and now I'm a full-blown addict. I don't understand how I've gone 23 years without broccoli rabe. I'm going back to the farmer's market EVERY Saturday for one dollar bunches of rabe.
PumpkinBear at 2:53AM on 04/22/08