Broccoli has many faces. One of them is Broccoli Raab. Raab is also referred to as Rapini or Broccoli Rabe. It is delightful both raw and cooked. You can eat everything on the plant including the stems, florets, flowers, and the leaves. Broccoli is high in vitamin C, A calcium and iron.
QUICK IDEAS: Steam and add salt and pepper; sautee with bacon or sausage, chop in a food processor and add to soup.
Sauteed Broccoli Raab:
*This recipe works on top of pasta, too
*Servings depend on how much you want to make. Just add additional ingredients depending on how much broccoli raab you use.
garlic cloves, chopped
dried crushed red pepper flakes (optional)
pine nuts, or I use crushed almonds...but walnuts or sunflower seeds would work, too!
1) Cook the broccoli raab in a large pot of boiling salted water until slightly tender, about 1 minute.
2) Transfer the broccoli raab to a large bowl of ice water to cool.
3) Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
4) Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute.
5) Reduce heat to medium-low. Add the broccoli rabe and toss to coat.
6) Add the reserved cooking water, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste.
7) Just before serving, toss the mixture with the nuts.
Pasta with Garlic (scapes) and Broccoli Raab:
from Gourmet, 2006 via Smitten Kitchen
*Servings depend on how much you want to make. Just add additional ingredients depending on how much 1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe)
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections
1/2 cup olive oil
5 garlic cloves or garlic scapes, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)
Grated Parmesan or Romano cheese (to serve)
1) Bring a pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the raab should wilt and cook alongside the pasta.
2) Drain raab and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden.
3) Pour mixture over pasta and toss to evenly coat. Freshly grate cheese over top and eat at once.
Broccoli Raab Bread Pudding: Serves 4 - 6
1 tablespoon olive oil
2 garlic cloves, thinly sliced (garlic scapes work, too!)
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli raab, trimmed, cut into 1/2-inch pieces
2 teaspoons salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2cups whole milk
1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon)
1) Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds.
2) Add broccoli rabe; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
3) Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli raab mixture, bread, and 1/2 cup Parmesan; toss to combine.
4) Transfer to a 1-1/2-qt. baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.
5) Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
Broccoli Raab Pesto:
**use as a pasta sauce, pizza sauce, dip, or spread it on a sandwich
Garlic or Garlic Scapes
Salt and pepper
1) Combine the broccoli raab with the garlic, salt, pepper and sunflower seeds in a blender or food processor.
2) As the food processor is moving, drizzle in the olive oil.
3) Add the parmesan at the end.