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.
Broccoli Raab with Bulgur and Walnuts: serves 4
Bon Appetit 2008
1 cup medium-grind bulgur* (or substitute grain of choice and cook according to package directions)
2 1/2 cups boiling water
1 1/2 pounds broccoli raab (rapini; 1 very large bunch), bottom 1 inch of stems trimmed
6 tablespoons extra-virgin olive oil
2 large shallots, minced (about 2/3 cup)
2/3 cup finely chopped walnuts
2 tablespoons fresh lemon juice
1 cup grated Parmesan cheese, divided
1) Place bulgur in medium bowl; pour 2 1/2 cups boiling water over. Stir once and let stand until just tender, about 20 minutes. Pour bulgur into fine strainer set over bowl. Reserve soaking liquid.
2) Cook broccoli rabe in boiling salted water until crisp-tender, 2 minutes. Using tongs, transfer to bowl of ice water and cool. Drain; cut into 1-inch pieces and set aside.
3) Meanwhile, heat oil in large skillet over medium-high heat. Add shallots; sauté until soft, about 2 minutes. Add walnuts; sauté until fragrant, about 2 minutes. Add broccoli raab and bulgur; sprinkle with salt and pepper. Cook, stirring frequently, until heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by tablespoonfuls. Stir in lemon juice; season with salt and pepper. Toss in half of Parmesan. Pass remaining cheese separately.
*Also called cracked wheat; available at supermarkets and natural foods stores.
Beans with Broccoli Raab and Lemon: serves 4
Bon Appetit 2013
3 tablespoons olive oil
1 small lemon, very thinly sliced, seeds removed
2 anchovy fillets packed in oil
4 garlic cloves, thinly sliced
½ bunch broccoli rabe, chopped
Kosher salt and freshly ground black pepper
2 15-oz. cans cannellini (white kidney) beans, rinsed
¼ cup fresh flat-leaf parsley leaves
2 tablespoons finely grated Parmesan, plus more for serving
Crushed red pepper flakes (optional)
1) Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
2) Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 Tbsp. Parmesan.
3) Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.
Cavatelli with Broccoli Raab: serves 4
from Moosewood Cooks at Home
1 pound fresh broccoli raab
1 pound frozen cavatelli made with ricotta cheese
3 TB olive oil
5 garlic cloves, minced or pressed
juice of 1/2 lemon or 2 tsp vinegar (optional)
salt and ground black pepper to taste
red pepper flakes (optional)
grated Romano or Parmesan cheese (optional)
Bring a large covered pot of water to a rapid boil.
While the water heats, rinse the broccoli raab and remove any rough or wilted outer leaves as well as the tough bottom part of the stems. Chop the remaining stems, florets and leaves into 2-inch pieces, about the same size as the cavatelli. Place the chopped broccoli raab in a steamer basket or colander that will fit into the pasta pot. When the water boils submerge the colander in the water for about 3 minutes, until the broccoli raab turns bright green. Remove the colander and set aside to drain.
Stir the cavatelli into the boiling water and re-cover the pot until the water comes back to a boil. Then uncover it. In a large nonreactive skillet, heat the oil and saute the garlic for a minute, taking care not to let it brown. Stir in the drained broccoli raab, the lemon juice or vinegar, and the salt and black pepper. Add the red pepper flakes, if you wish. Saute until the greens are tender. Cover and set aside.
When the cavatelli are al dente, drain and toss them in a large warmed bowl with the sauteed greens. Sprinkle with cheese if you wish, and serve immediately.
Sauteed Broccoli Raab:
*Servings depend on how much you want to make. Just add additional ingredients depending on how much broccoli raab you use.
broccoli raab (rapini)
garlic cloves, chopped
dried crushed red pepper flakes
pine nuts, or I use crushed almonds...but walnuts 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, the raisins, 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 pine 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.