Hey there, Austin here from Beyond the Bayou Blog. Today, I’m excited to share my take on Broccoli Rabe with you all. This veggie and I have a bit of a history.
I’ll admit, the first time I tried it at a local Italian joint, I wasn’t exactly thrilled. It was bitter and tough, and I wondered why anyone would choose it over regular broccoli.
But then, on a trip to visit my cousin in New Jersey, I had a dish that changed everything. The broccoli rabe was tender, flavorful, and had just the right amount of bite. I was hooked and determined to recreate it at home.
After some trial and error (and a few overcooked batches), I’ve finally nailed down a recipe that brings out the best in this misunderstood vegetable. So, let’s dive into this broccoli rabe dish together. Trust me, it might just become your new favorite green! For more such broccoli recipes, try Beef and Broccoli.
![Broccoli Rabe Recipe [Bold and Bitter]](https://cdn.beyondthebayoublog.com/wp-content/uploads/2024/07/Broccoli-Rabe-Recipe-Bold-and-Bitter.jpg)
Broccoli Rabe Recipe
Equipment
- Large deep pan with lid
- Wooden Spoon
- Knife and Cutting Board
Ingredients
- 1 bunch broccoli rabe
- 5 cloves garlic
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/4 cup olive oil
- 2 Tbsp extra virgin olive oil
- 1/4 cup water
Instructions
- Prep Ingredients: Trim broccoli rabe stems and roughly chop garlic cloves.
- Saute Garlic: Heat olive oil in a pan, add garlic, and saute until fragrant.
- Cook Broccoli Rabe: Add broccoli rabe, coat with oil, pour in water, cover, and steam until bright green.
- Season: Remove lid, season with salt and red pepper flakes.
- Saute Further: Stir and saute broccoli rabe for additional flavor.
- Finish: Drizzle with extra virgin olive oil.
- Serve: Transfer to a dish and enjoy as a flavorful, healthy side!
Nutrition
What to Serve with Broccoli Rabe?
Know Some More Facts About Broccoli Rabe!
- Not Broccoli’s Cousin: Despite its name, broccoli rabe isn’t related to broccoli; it’s closer to turnips than broccoli. Its name can be deceiving!
- Culinary Versatility: Broccoli rabe is a star ingredient in global cuisines. It’s essential in Italian cooking, especially in southern regions, and also features prominently in Chinese and Portuguese dishes.
- Nutrient-Rich: Roasted broccoli rabe is a powerhouse of nutrients. It’s loaded with vitamins A, C, and K, along with calcium, folate, and iron. Plus, it’s packed with antioxidants and dietary fiber.
- Embrace the Bitterness: Known for its slight bitterness, broccoli rabe’s flavor mellows when roasted, revealing a delightful nuttiness.
- Flower Buds: The tiny buds on broccoli rabe resemble miniature broccoli florets but are actually unopened flowers. Left unharvested, these buds would bloom into yellow flowers.
- Ancient Roots: Broccoli rabe has been cultivated and enjoyed for millennia, predating its more famous relative, broccoli.
