Italian style broccoli rabe is my all time favorite vegetable. While it often gets a bad rap for having a bitter taste, it is my mission to undue this stigma. It is a delicious and nutritious side dish that pairs perfectly with any meal. In this post, we’ll explore what broccoli rabe is, some history, and how to easily avoid the bitterness. Plus a delicious recipe for Italian style broccoli rabe that you can easily make at home.
What is Broccoli Rabe?
Broccoli rabe, also known as rapini, is a green vegetable that’s closely related to broccoli. It has long, thin stems and leaves that resemble broccoli, but with smaller, looser florets. Broccoli rabe is a staple in Italian cuisine, and is used in a variety of dishes including pastas, soups, omlettes, and more. Broccoli rabe is packed with vitamins and minerals and is low in calories. This makes it a great choice for anyone looking to eat healthily.
History and Common Uses of Broccoli Rabe
Italians have been using broccoli rabe in their cuisine for centuries, and it likely originated in the Mediterranean region. Italian immigrants brought it to the United States in the early 20th century. They call it “cime di rapa,” which means “turnip tops” and use it in dishes like “orecchiette con le cime di rapa,” a pasta dish with garlic and chili flakes.
How to Avoid Bitter Tasting Broccoli Rabe
Broccoli rabe’s bitterness can be a turnoff for some people, but there are ways to reduce it. One of the easiest ways to do this is to blanch the broccoli rabe before cooking it. To do this, bring a pot of salted water to a boil and add the broccoli rabe. Cook it for about two minutes, then drain it and rinse it with cold water to stop the cooking process. Blanching helps to mellow out the bitterness of the broccoli rabe, making it more palatable.
Another way to reduce the bitterness of broccoli rabe is to pair it with other strong flavors. Garlic, lemon, and chili flakes are all great options that can help to balance out the bitterness. When cooking broccoli rabe, make sure to sauté it with plenty of olive oil and garlic. I love to and add lemon juice, parmigiano reggiano, and chili flakes to taste.
How to Properly Trim Broccoli Rabe
Before cooking broccoli rabe, it’s important to properly trim it to remove any tough or woody stems. Here’s how to do it:
- Rinse the broccoli rabe under cold water to remove any dirt or debris.
- Lay the broccoli rabe on a cutting board and use a sharp knife to trim off the tough bottom ends of the stems, about 1-2 inches from the bottom.
- If the stems are particularly thick or tough, you can also use a vegetable peeler to remove the tough outer layer of the stems.
- If the broccoli rabe has large leaves, you can also trim off the tough stems of the leaves, leaving just the tender leaves.
Once trimmed, the broccoli rabe is ready to be blanched and cooked according to the recipe!
Italian Style Broccoli Rabe Recipe
Italian Style Broccoli Rabe
Equipment
- Large Pot
- Strainer
- Pan
- Large Bowl
Ingredients
- 2 bunches Broccoli rabe
- 1/4 cup Olive oil
- 6 cloves Garlic minced
- 2 tbsp shallots finely diced
- 2 tsp Red pepper flakes (or more to taste)
- 1/4 cup Parmiggiano Reggiano
- 1/4 Lemon
- Salt
- Pepper
Instructions
- Add about 4-6 cups of water to a large pot and add 2 tbsp olive oil, a very generous pinch of salt (most of this will be drained with the water), and two cloves of garlic. Bring water to a boil.
- Once boiling place the broccoli rabe into the pot and let boil until it turns a bright green and is slightly tender. About 3 minutes. [Note, depending on the size of your pot and bunches of broccoli rabe you may need to do this in batches]
- Remove the broccoli rabe from the pot and drain, reserving about 1/4 cup of the cooking liquid. Place the broccoli rabe in a bowl of ice water until completely cool. Once cooled, drain and pat dry with a cloth or paper towel.
- In a large pan add the remaining olive oil, the diced shallot, and a dash of salt and pepper. Sautee on medium heat until almost translucent. About 2-3 minutes. Add the remaining garlic and red chili flakes and sauté until fragrant. About 1 minute.
- Add the drained broccoli rabe to the pan with the residual cooking liquid and sauté until heated through and tender. About 5-7 minutes.
- Remove from pan and plate, topping with a squeeze of lemon juice and a generous amount of parmigiano reggiano and additional salt, pepper, and red pepper flakes to taste.
