Best Broccoli Rabe Recipe
Let me tell you how to cook the best broccoli rabe. It’s an Italian favorite and one I did not grow up on. It came as a surprise to me that I would embrace broccoli rabe, as it is not broccoli, does not taste like broccoli, and takes a paradigm tasting shift to appreciate it. It’s in the mustard green family and has that bitter (but not unpleasant) taste that marries perfectly with garlic, olive oil and a bit of salt and crushed red pepper.
Once you understand that broccoli rabe is supposed to bitter and needs certain ingredients to make it shine, you will love it.
We love it on this pasta dish. Broccoli rabe is most often eaten with orecchieti and a good serving of pecorino romano.
Love it in a sandwich.
Love this broccoli rabe recipe all by itself.
This broccoli rabe recipe is perfectly balanced and has that umami component that makes you want more.
Just for fun, I once paired broccoli rabe with homemade chocolate pasta because I wanted to try something unique.
Broccoli Rabe Recipe Process
Buy broccoli rabe fresh. There should be no yellowing flowers.
Trim stems, submerge in boiling water for a few minutes, and then shock in ice bath to maintain that beautiful green color. At this point, you can refrigerate until you’re ready to sauté for later, or drain well and sauté in garlic and olive oil.
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How to Cook the Best Broccoli Rabe Recipe
- 1 bunch of broccoli rabe
- 2 cups ice
- 2 tablespoons olive oil
- 3 garlic cloves sliced
- 1/4 teaspoon red pepper flakes
- Wash, rinse, trim about 2 inches of stems.
- Submerge in boiling water for 4-5 minutes until soft.
- Drain, put in ice bath to maintain bright green color.
- Cool, drain, pat dry with paper towels.
- Chop into one inch or less pieces.
- Saute garlic just until softened.
- Add in broccoli rabe.
- Saute for 2 minutes.
- Add red pepper flakes.
- Season with salt and pepper.
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