Broccoli rabe, also known as rapini or turnip broccoli, is a nutrient-packed cruciferous vegetable that has a unique place in Italian cuisine. Despite its name, broccoli rabe is not the same as broccoli florets or even baby broccoli. Instead, it’s more closely related to mustard greens and turnip tops. This vibrant green vegetable features long thick stems, small leafy greens, and small buds that resemble tiny broccoli heads.
Understanding the Flavor Profile
One of the defining characteristics of broccoli rabe is its bitter flavor. The bitter taste is a hallmark of this cooking green, making it a popular choice in a variety of Italian dishes where it pairs beautifully with sweet flavors and olive oil. If you enjoy vegetables like Chinese broccoli or mustard greens, you’ll likely appreciate the robust taste of broccoli rabe.
Where to Find Broccoli Rabe
You can find broccoli rabe in most well-stocked grocery stores, particularly those with a good selection of Italian cuisine staples or specialty produce sections. It’s typically available year-round, but its peak season is in the fall and spring, when it’s at its freshest and most flavorful.
How to Cook Broccoli Rabe
Cooking broccoli rabe is straightforward, and there are several methods to bring out its best qualities while mellowing its bitter flavor. Here’s a simple method:
Blanching. Start by blanching the broccoli rabe in boiling water for 2-3 minutes. This helps to soften the thick stems and reduces some of the bitter taste. Immediately transfer it to an ice bath to stop the cooking process and retain its vibrant green color.
Sautéing. In a large skillet, heat some olive oil over medium heat. Add minced garlic and red pepper flakes for a little heat. Once the garlic is fragrant, add the blanched broccoli rabe. Sauté for about 5-7 minutes, until the greens are tender and the flavors meld together.
Finishing Touches. To add a touch of brightness, drizzle the cooked broccoli rabe with lemon juice or apple cider vinegar. This not only enhances the flavor but also balances the bitterness with a bit of acidity.
Broccoli rabe makes an excellent side dish for a variety of Italian dishes, from pasta to roasted meats. Its strong, bitter flavor complements rich, hearty meals, making it a favorite in Italian cuisine.
You Can Microwave Broccoli Rabe
Microwaving is quicker than blanching, and sauteeing or blanching and roasting. Also, using the microwave softens the stems and reduces some of the bitterness, just like blanching.
Microwaving is a convenient way to prepare broccoli rabe, especially when you’re in a hurry or want to avoid using multiple cooking methods. Here’s how.
Trim the thick stems and cut the broccoli rabe into smaller pieces, about 2-3 inches long. Rinse it thoroughly under cold water.
Add the broccoli rabe to a microwave-safe dish with a few tablespoons of water. This creates steam. It helps cook the vegetables evenly.
Cover the dish with a microwave-safe lid with a vent or plastic wrap with a small hole in it. It allows the steam to escape.
Microwave on high for about 3-5 minutes, depending on the quantity and your microwave’s power. Check halfway through and give it a stir so everything cooks evenly.
After microwaving, carefully remove the cover being careful of the steam. Drain the excess water before seasoning. Then season with your favorite seasonings. A popular combination is olive oil, lemon juice, red pepper flakes, salt, and pepper.
Other Variations and Tips
Roasting. For a different take, try roasting broccoli rabe. Toss it with olive oil, salt, and pepper, then spread it on a baking sheet and roast at 400°F for about 15 minutes, until the edges are crispy.
Pairing. Broccoli rabe pairs well with flavors like garlic, red pepper flakes, and anchovies. It also works beautifully in pasta dishes or as a topping for pizza.
Whether you’re a fan of cruciferous vegetables or just looking to add more green vegetables to your diet, broccoli rabe is a versatile and delicious option. Its distinctive bitter flavor may take some getting used to, but once you find the right preparation, it’s sure to become a regular on your dinner table.