Learn the two-step cooking process that makes this Italian favorite perfect every time.
Broccoli rabe’s strong flavor is perfect for cutting through the richness of other foods, particularly pork, beef, and rich pastas. You’ll find it next to Italian sausages, nestled into Italian sandwiches, and balancing cream sauces and cheesy pastas. It’s a quintessentially Italian vegetable but also one you can use as a quick, delicious side for just about any meal once you know its ins and outs.
But we get it. If you’ve got reservations about cooking this vegetable, it might be for good reason. It is famously bitter, a quality that’s broccoli rabe’s superpower but can also be a public relations problem. While the bite is a welcome contrast to other flavors, if it’s not tamed, it can be overpowering rather than balancing to some tasters. Additionally, this is a vegetable composed of stems, leaves, and buds, all of which need to be tender without becoming overcooked and mushy.
The good news? There’s one simple step to having it all with this vegetable: Boiling it very quickly first, and then giving it a sauté in oil to finish the cooking. The blanching naturally removes some of the vegetable’s bitterness while keeping its character intact. Plus, it tenderizes the stalks so they’ll cook quickly with the rest of the vegetable while staying beautifully jade green, not dull khaki. This recipe for rabe is so tasty; we’ve used just a hit of red pepper and a drizzle of lemon so it will fit into just about any meal. But you can certainly sauté in some thinly sliced garlic, add a last-minute drizzle of balsamic, or finish the dish with some shaved Parmesan—all would be welcome!
What is broccoli rabe?
Despite the name, broccoli rabe is not a type of broccoli but a close relative of the turnip, placing it in the classically bitter mustard green family. The “rabe” (or sometimes “raab”) in the name comes from a very loose translation of the Italian word rapa, meaning “turnip” in Italian. And speaking of Italy, there, it’s known by a number of regional names, including rapini, a name you might see it sold under in the United Kingdom and sometimes stateside as well.
So why the broccoli in the name? The stalks that make up this veggie are topped with small green buds that do have a resemblance to broccoli florets. But while broccoli is mild and sweet, broccoli rabe has a pungent bite. But the good news is that both broccoli and broccoli rabe are members of the cruciferous family, a group of vegetables high in fiber and a number of important vitamins and minerals.
How do I store leftovers?
Cool any leftover broccoli rabe and refrigerate it in an airtight container for up to 4 days. Reheat it in the microwave or on the stovetop with a little water, or use it at room temperature in sandwiches or salads. You can also freeze it in an airtight container for up to 3 months, although the texture may become softer or mushier. Know in advance that you’d like to freeze some of your rabe? Do it after it’s blanched and cooled and before you sauté it for the best texture.
Serving suggestions
You can’t go wrong by sticking with broccoli rabe’s Italian roots. You can serve it alongside Italian Drip Beef Sandwiches, or put some right in the sandwich to experience why it’s such a popular ingredient in Italian panini and heroes. You can serve it as the bright and welcome green with chicken dishes like Italian Baked Chicken or Chicken Scallopini, or with classic pastas such as Pasta Alla Norma or delicious baked Gnocchi Alla Sorrentina. But it’s equally good with all-American dishes like our Southern Fried Cube Steak Recipe or these simple Baked Pork Chops as well.
Broccoli Rabe Recipe
Ingredients
- 1 bunch broccoli rabe
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes or to taste
- Salt and pepper
- 1/2 lemon
Instructions
- Bring a pot of water to a boil. Have a bowl of ice water ready. Rinse the broccoli rabe and trim about 1/2 inch off the bottom of the stalks. Blanch the broccoli rabe in the boiling water until bright green and softened, 2 to 3 minutes. Drain.
- Place the broccoli in the ice water until completely cooled. Drain again and dry on paper towels.
- Heat the oil in a skillet over medium-high heat. Add the broccoli rabe, red pepper, and salt and pepper to taste. Sauté until very tender, 5 to 8 minutes. Add the juice of about half the lemon to the pan in the last minute or so of cooking. Transfer to a plate, squeeze on the remaining lemon and serve.
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