Broccoli Rabe

Sharon Nimtz, author of the Rutland Herald’s Twice Bitten column and her own Thrice Shy blog has this to say on how to cook Broccoli Rabe.....

“…..And the way you achieve that flavor and texture is to toss the raab into boiling salted water and bring it just back to boiling, hold it there maybe a second more, then drain it. In the meantime you’ve warmed about a quarter of a cup of olive oil in a sauté pan with a finely chopped clove of garlic. When the raab is drained, and the garlic has had time to flavor the olive oil without turning a bit brown, turn the heat to high under the pan, and when the oil is hot (don’t let that garlic turn) throw in the raab and shake, rattle and roll until the raab is hot, has cooked a couple minutes more and is, my goodness, coated with the oil. Sprinkle with salt to taste, then a teaspoon or so of hot pepper flakes, and there we go! Serve it warm or even cold. Put it in a sandwich. Al Ducci’s makes a raab sandwich on their little flatbreads that are split in half, with Al Sheps’ fresh mozzarella and lots of that garlic olive oil. It is a treat!"

And Sharon later goes one to suggest – you can use broccoli rabe as a topping for homemade pizza!

SAUTEED BROCCOLI RABE

From 2009 Recipezaar

• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 2 bunches broccoli rabe, stemmed and coarsely chopped
• 2 teaspoons rice vinegar
• salt and pepper

In a large skillet, heat oil over medium heat. Add garlic and sauté for 30 seconds until fragrant but not browned. Increase heat to medium-high and add broccoli rabe. Toss for 3-4 minutes, or until wilted. Add vinegar, salt and pepper. Serve immediately.

BROCCOLI RABE WITH PASTA

From 2009 Recipezaar

• 12 ounces uncooked linguine
• 1 lb broccoli rabe
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup chicken or veggie broth (or pasta water)
• 1/4 cup fresh parsley
• 1/4 cup grated Parmesan cheese

Cook linguine according to package directions. Meanwhile, trim 1/4 inch off the bottoms of the broccoli rabe stems, discard coarse outer leaves. Rinse Broccoli rabe in cold water and cut into 2 inch pieces; set aside. In a large skillet, sauté garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup of the broth. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth and pasta water to moistened the pasta. Sprinkle with cheese.

Rosemary Chicken with Broccoli Rabe

Bon Appétit  | September 1995

• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped shallots
• 3 teaspoons olive oil
• 1 TB chopped fresh rosemary or 1 teaspoon dried
• 5 teaspoons minced garlic
• 4 skinless boneless chicken breast halves
• 2 bunches broccoli rabe, cut into 1-inch pieces
• 2 cups chicken broth

Combine lemon juice, shallots, 2 teaspoons oil, rosemary and 1 teaspoon garlic in glass dish. Add chicken; turn to coat. Cover; chill 2 hours.  Preheat oven to 350°F. Bring large pot of water to boil. Add broccoli rabe; cook 1 minute. Drain. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 4 teaspoons garlic; stir 30 seconds. Add broccoli rabe; stir until liquid evaporates, about 2 minutes. Transfer to 13x9x2-inch glass baking dish.  Heat same skillet over medium-high heat. Remove chicken from marinade, reserving marinade. Season chicken with salt and pepper. Add to skillet; sauté until brown but not cooked through, about 3 minutes per side. Arrange chicken atop broccoli rabe. Add broth and reserved marinade to skillet; boil until reduced to 1 cup, about 5 minutes. Pour over chicken. Cover with foil; bake until chicken is cooked through, about 15 minutes.