This vegetable goes by many monikers, both here and in Europe. Most Americans call it broccoli raab or broccoli rabe (pronouncing it “rahb.”) I’ve always know it as broccoli rape (pronounced “RAH-pay”) as Italians call it. But it’s also called cima di rapa, rapini, and sometimes broccolini or broccoletti. Who knew that this delicious vegetable, a staple of Chinese diets as well as Mediterranean ones, went by so many names?
One of my readers emailed me, asking me to post more vegetable recipes, so I’m going to attempt to do that more often. This is one of my favorites.
Broccoli rape is related to the mustard family and is packed with vitamins A, C and K. But I eat it because it tastes great. It’s got a bitterness to it that I love, but I tame it with a little blanching. Don’t worry, it’ll still have a bitter edge. It’s nothing like regular broccoli.
It’s a beautiful sight to behold yellow fields of it in full bloom in springtime. They’re related to the bitter greens I pick in the wild each year for free! Click here
for more info about picking your own in the wild. But if you wait to pick them when you see the flowers, they’re way too bitter to eat.
I’m usually disappointed when I eat it in restaurants, because it’s either overcooked or the stalks are fibrous. To overcome that at home, I peel each stalk a couple of inches from the bottom, something most restaurants won’t take the time to do. But it makes such a difference since the cooking time will be shorter and the stalks will be tender.
You can see the difference here, between the stalks on the left – that were peeled – and those on the right, that weren’t peeled and that look much tougher and more fibrous.
My favorite way to eat them is a simple preparation: Just parboil them for a couple of minutes in ample water, drain and toss with some olive oil, minced garlic, red pepper flakes and salt. A little squirt of lemon at the end adds a nice finishing tang.
If you’ve cooked too much and have some left over, you can easily refashion them into another meal. Add a few sautèed mushrooms to the broccoli rape, and toss everything together with a little cooked pasta. Top with grated parmesan cheese.
Or use it as the base of a sandwich with slices of roast pork, roasted peppers and melted provolone cheese.
Sautèed Broccoli Rape
printable recipe here
Trim the bottom couple of inches from the stalks. Boil the broccoli rape in water for two to three minutes. Drain well. In another pan, sautè some minced garlic in a few tablespoons of olive oil. Add the broccoli rape and toss in the oil. Add a generous amount of salt, and a few shakes of crushed red pepper. Arrange in a bowl and sprinkle the top with a squirt of fresh lemon juice.
If you have leftover the next day, sautè some mushrooms in a bit of olive oil, add the leftover broccoli rape and some cooked and drained pasta. Serve with parmesan cheese on top.