Does anyone have a really good Broccoli Rabe recipe

Adillo303

Adillo303

*****
In my continuing discovery of veggies, I have come across Broccoli Rabe.

DW works in a deli and brings it home. I have learned that it can be bitter and lots seem to undercook it, at least for my taste. I like a little crunch, but do not like to have to really bear down.

It seems pretty simple to make, we tried and it came out Meh.

I think that I want more garlic than the couple cloves, I think that blanching is the ticket for the broccoli, maybe steam it, I dunno. The times that I have had it and really liked it it has a really smooth back taste (That taste that you get after you have swallowed that is different than that the food tasted like).

Anyway! Does any of this inspire anyone to jump up and say Yeah, I make it like that? Does anyone put in maybe a parmigiana or a feta? I have not had it that way, but have wondered.
 
we used the basics. minced garlic w/ teriyaki & ginger added is a keeper.

if you cook the veggie until crisp-tender, (the second the veggies turn bright green, take them from the pot & place them into an ice-bath. keeps the veggies from getting grey.) then drain, & re-warm as needed.
 
Sorry, Andy, I can't help you.

We like almost all vegetables, but the first time we tried broccoli rabe, neither of us cared for it. It was verrrrry bitter.

Lee
 
Not a fan of broccoli rabe either although I did see them cook some on "The Chew" today that looked pretty good. They cooked a pork chop in cast iron, added the broccoli rabe, garlic, anchovies ( I could do without those :lol:), garlic, deglazed with white wine added chicken stock and plumped up raisins.....anyway, they said the whole dish was around 300 calories per serving. Here's the recipe.

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I LOVE broccoli raab, I grow it, I use it alot. saute with garlic, onion, and sausage in olive oil over pasta would be my go to dish I guess, grate some parmigianno over maybe some lemon - yum

but it is one of those tatse - you have to like the bitterness or you will always fight it.
 
From what I have read, blanching kills the bitterness. What DW brings home from the deli has not been bitter. There are two chefs at the deli. One chef makes great rabe. The others is tough and somewhat bitter. Mama and Pancho thank you for the great ideas.
 
I grew up on broccoli rabe. I love the bitterness. I even put some raw in salads sometimes. I rarely reheat it because I hate it overcooked and mushy. I usually eat it hot the first day and IF there is any left over I eat it cold. Sometimes I will cook cubed potatoes in the pot liquor till tender then add some broccoli rabe in at the end till just warmed and that is a meal. Thats about the only ways I eat it. Sorry I can't help with different cooking ideas. But here is the way I cook it.

I think Andy Boy broccoli rabe is the best brand. Andy Boy usually has a lot of heads/buds and not too many leaves. It never needs much cleaning. I just cut the bottom of the stems off just above the wrapper/tie holding the bunch together, and then I spread the bunch open and took out a few leaves that looked a bit tough and the rest was beautiful. I had two bunches and only threw away maybe 10 leaves. Then I rinsed 3 times in cold water. I put EVOO, sliced fresh garlic and red pepper flakes in a deep pot and cooked until fragrant. Then I put ½ the broccoli rabe in pot and sprinkled with sea salt, ground peppercorns and then added the other ½ of the broccoli rabe. Cover pot and steam over low heat for 3 – 4 minutes. Remove cover and stir. Cover and steam another minute or two until bright green and just tender (DO NOT overcook). I added an additional sprinkle of red pepper flakes.

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You eat it for the bitterness. If you're not a fan, just use broccoli or spinach.
I make bowtie pasta with it, similar to what Pancho does. Basically sweet Italian sausage, broccoli rabe, roasted red peppers, some herbs and parmesan. It's always a hit. The broccoli rabe cuts through the richness of everything else. Alot of pizza places make a pizza like that.

I cut the florettes off, then trim the ends of the stalks and pull off the rough skin from bottom up with a paring knife. So you wind up with stalks, florettes and leaves.
 
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