Flavor: Nutty, bitter and fresh with dark green leaves and broccoli like flowerets.
Benefits: Very high in vitamins and nutrients, broccoli rabe, also known as rapini, contains very little calories and is high in fiber.
Storage:Rinse leaves and spin or pat dry on a kitchen towel. Store in a resealable bag or storage container in the refrigerator for three to five days.
Cooking and Preparation: Remove any damaged or slimy leaves from the stalk and peel the tough lower stalks with a knife or vegetable peeler. Broccoli rabe is delicious and intense. It is best prepared when young and fresh. This vegetable can be used in any recipe callign for cooked greens, is great steamed, blanched and then sauteed, or blanched and baked on pizza.
Pizza with ricotta, garlic and broccoli rabe
Time: 30 minutes
2 cloves garlic, minced 1 cup ricotta cheese 1/2 cup shredded mozzarella 1 bunch broccoli rabe 1 tbsp. olive oil sea salt and pepper to taste red pepper flakes
pizza dough olive oil
Preheat oven to 450 degrees.
Bring 4 quarts of water to a boil.
Roll or toss pizza dough to create a very thin crust, then drizzle with olive oil and allow to rise in a warm place for about 20 minutes.
Trim, wash and blanch broccoli rabe in boiling water for several minutes.
In a medium frying pan or cast iron skillet over medium high heat, sautee garlic and broccoli rabe in olive oil.
Spread ricotta cheese over pizza dough, arrange broccoli rabe and garlic on top, and then spread the mozzarella evenly over the entire pizza. Sprinkle on salt, pepper and red pepper flakes.
Bake in the pre-heated oven for 10 minutes or until the cheese is melted and the crust is a light golden color.
Linguine with broccoli raab and kale
Time: 20 Minutes
1 lb. linguine (or your favorite pasta) 4 tbsp. of olive oil 1 small yellow onion 2 cloves garlic 1 bunch of broccoli raab 2 leaves of kale, cut into strips 1/2 cup of toasted pinenuts 2 tbsp. scallions 4 lemon quarters 1/4 cup fresh grated parmesan
Saute the onion and garlic in olive oil until softened. Add broccoli raab, and saute until until slightly soft but still maintains some crispness. Add strips of kale and cook until they are just wilted.
At the same time cook pasta until al dente, and toast pinenuts in a dry saute pan over medium heat.
Place Linguine in large bowl and drizzle with olive oil.