Also known as rapini.
This green is terrific in our diets for its fiber and vitamins.
It’s terrific in our kitchens for its unique bitter flavor and traditional Italian preparation.
And terrific in our repertoire as a classic method of preparation for other vegetables.
Pull apart a head of the broccoli rabe and wash.
In a large stockpot bring to a boil three inches of water.
Slice the stems from the leafy, flowery head, cut the stems in half, and put them in the water.
Boil for 5 minutes.
In your largest frying pan, 12”, brown 6 cloves of smashed garlic in 6 TB olive oil.
Slice the leafy, flowery part of the rabe into 5 lengths and set them on top of the stems.
Cover the pan and boil/steam the greens for three minutes.
Strain the greens.
While still very wet, add the greens to the olive oil.
Add salt and hot red crushed pepper to taste.
Rabe likes lots of seasoning to complement its bitterness.
Toss it all together and finish cooking the greens in the fry pan, letting most of the water evaporate.
This recipe is versatile.
Brilliant as described.
Or add boiled potatoes.
Or Italian sausages for a main course.
And the cooking method can be applied to a variety of vegetables.