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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.

broccoli raab

olive oil

garlic cloves, chopped (sub garlic shoots or scallions or onions)

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.

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