How to Cook Broccoli Rabe
This broccoli rabe is both garlicy and brazen. It is easy to make and the garlic compliments the bitter broccoli rabe nicely, giving it delicious flavor. That’s why I’m showing you how to cook broccoli rabe in this post!
In my opinion, broccoli rabe is an underused vegetable. Is it the bitter flavor that makes people not want to try this vegetable? Or is it that they don’t know how to cook broccoli rabe?
Why broccoli rabe
- It makes a delightful and delicious side dish. The leaves and buds are tender, and the stems have a slight bite to them.
- The veggie is loaded with the vitamins and minerals. For example, A, C, K, calcium, iron and folate.
- It also has plenty of fiber, antioxidants and phytochemicals which have been shown to prevent heart disease, reduce the risk of cancer and lower cholesterol.
- Since broccoli rabe has a lot of water in it, it will keep you not only stay hydrated, but the fiber content will keep you full longer and help you with elimination.
- Broccoli rabe takes around 5 minutes to cook. As soon as it begins to darken to a deep green color, it’s done.
- Did you know that this vegetable is also known as rapini?
Here is a great article to read supporting what I stated above.
I love broccoli rabe and eat it just about every week. Christopher was starting to get tired of it, so I try not to make it every week, but it is hard.
The broccoli rabe Family
One of the things that surprised me about broccoli rabe is that it’s related to the turnip. Say what? Turnip? I hate turnip. Yes, it’s a different vegetable, but I didn’t think I’d ever like anything related to the turnip. The only thing that might remind me of its relation to broccoli rabe is the bitterness, depending on how you prepare it.
The rabe’s bitterness actually is very appealing to me which makes it bold, beautiful and delicious. Just what you want from a vegetable side dish. I feel that the way I prepare it lessens the bitterness, but truthfully, there is something about the remaining bitterness that I dig. In A Big Way.
I have found that broccoli rabe is a vegetable that you must try more than once because it grows on you.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
Want a bit of spice to your vegetable? Add a few shakes of red pepper flakes and it will give you the taste you’re looking for.
How to wash rapini
- Cut the ends of the stalk off and toss them.
- Place the rabe in a colander and run cold water over the vegetable.
- Lay out a few paper towels and place the rabe on them. Pat the broccoli rabe with another paper towel drying them as best you can.
- Cut the remaining stalks and florets in one-inch long pieces. Try to keep the florets intact by isolating them and cutting them away from the stalks.
How to cook broccoli rabe
I couldn’t resist putting the bunch of broccoli rabe into a vase and displaying it. Isn’t it cute?
Step one
Wash the broccoli rabe and dry it as best you can.
Step two
While waiting for the rabe to dry a little more, mince the garlic. You could also use garlic paste, which will save you the trouble of mincing.
Step three
Cut the ends of the rabe and then cut the vegetable in 1 – 2 inch pieces. Be careful to keep the flower part whole.
Step four
Take out your wok, sauté pan, or large skillet and turn the heat on medium. Add a few tablespoons of olive oil and let the oil get hot before placing the rabe in the pan.
Step five
Stir the rabe around to coat it with oil. Sauté for approximately 4 minutes. The color will deepen and the leaves will get softer.
Step six
Add the garlic, salt and pepper and cook for additional 1 minute.
Look at all that garlic in the sautéed broccoli rabe. Yum.
If you are using a cast iron pan, take the vegetable out of it once it has finished cooking because it will continue to cook if you leave it in. You want the stalks to have a little crunch to them.
I transfer the cooked vegetable to the bowl I’m going to serve it in.
Here is the broccoli in the serving bowl.
I made some delicious gnocchi with butter sage sauce as the main course for this post.
YUM. Broccoli rabe is a perfect complement to gnocchi or to any pasta dish.
I hope you enjoyed this post on how to cook broccoli rabe!
And don’t forget to leave me a comment. What is your favorite vegetable? I’d love to know!!
Other vegetables dishes
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
How to cook Broccoli Rabe
Ingredients
- 1 broccoli rabe (1 bunch, washed, dried and cut in 1 inch long pieces) (keeping florets whole)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
Instructions
- Heat up wok or large sauté pan on medium heat
- Add olive oil and let it heat up.
- Add broccoli rabe and stir to coat it with oil
- Sauté for 4 minutes or until it starts to deepen in color
- Add garlic, salt and pepper
- Cook for 1 more minutes
- Remove promptly from pan to a bowl
- Place broccoli rabe on plate along with a piece of meat or some noodles
- Serve
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- It makes a delightful and delicious side dish.
- The veggie is loaded with the vitamins and minerals. For example, A, C, K, calcium, iron and folate.
- It also has plenty of fiber, antioxidants and phytochemicals which have been shown to prevent heart disease, reduce the risk of cancer and lower cholesterol.
- Since broccoli rabe has a lot of water in it, it will keep you not only stay hydrated, but the fiber content will keep you full longer and help you with elimination.
