This article was co-authored by Marrow Private Chefs. Marrow Private Chefs are based in Santa Rosa Beach, Florida. It is a chefs’ collective comprised of an ever-growing number of chefs and culinary professionals. Though regionally influenced primarily by coastal, traditional southern, cajun, and creole styles and flavors, the chefs at Marrow have a solid background in all types of cuisine with over 75 years of combined cooking experience.
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Broccoli rabe, also known as broccoli raab and rapini, is actually more closely related to turnips than to broccoli. However, broccoli rabe has a similar taste to broccoli and buds that are similar to broccoli buds. Broccoli rabe is a good source of vitamins A, C, and K. It is also a good source of potassium. This article will show you how to prepare and cook broccoli rabe.
Steps
Preparing Broccoli Rabe
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Look for broccoli rabe that has crisp, bright green leaves.
- Avoid wilted or yellowing broccoli rabe and broccoli rabe that has any dark patches or slime.
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Rinse the broccoli rabe in a bowl of cold water. If necessary, drain the water and repeat the process until the broccoli rabe is free of dirt.
- Do not wash broccoli rabe until just before you are ready to use it to avoid mold and decay.
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Cut off the tough ends of the broccoli rabe stems. You do not need to peel the stems of broccoli rabe.
- If desired, you can cut the stems off the broccoli rabe up to the bottom of the leaf. Stems can be chopped and cooked a few minutes longer than the leaves.
- Stems of broccoli rabe can also be discarded and only the leaves and buds are prepared and eaten.
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Steaming Broccoli Rabe
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Put a small amount of water into a steamer. Bring the water to a boil.
- If you do not have a steamer, put a small amount of water in a pot. Place a colander or mesh strainer with the broccoli rabe inside the pot. Place the pot's lid on top and boil the water.[1]
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Carefully add the stems of the broccoli rabe to the steamer (or makeshift steamer) if you are using them.
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Wait for a few minutes and then add the leaves. Steam them until they are tender and wilted.
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Cook for 1 to 2 minutes more.
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Strain any extra water. The broccoli rabe is now ready to eat.Advertisement
Sauteing Broccoli Rabe
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Heat either oil or butter in a pan. Wait until the pan is thoroughly heated up and the butter is melted (if you are using butter) before adding the broccoli rabe stems.
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Stir the broccoli rabe stems occasionally. Add garlic for a more flavorful broccoli rabe.
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Add the leaves when the stems are almost tender. Stir occasionally for 1 to 2 minutes or until done.[2]Advertisement
Blanching Broccoli Rabe
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Add water to a pot and boil. It is not necessary to use a non-reactive pot. When the water is boiling, add the broccoli rabe stems. Cook for 2 minutes.
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Add the leaves after those 2 minutes are up. Cook both stems and leaves for 1 to 2 minutes more.
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Strain the broccoli rabe from the boiling water and immediately place the stems and leaves into a bowl of ice water.
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Leave the broccoli rabe in the ice water for several minutes. Take the broccoli rabe out and pat it dry with a paper towel or clean kitchen towel.Advertisement
Microwaving Broccoli Rabe
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Put the broccoli rabe in a microwave-safe bowl and cover. Do not dry the broccoli rabe off after you have washed it.
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Microwave on high heat until the broccoli rabe is tender and wilted. This should take about 1 minute. Be sure to add the stems first if you are using them.
- Microwaves vary in intensity. Be sure to check your broccoli rabe frequently until you learn how long to cook it in your specific microwave.
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Simmering Broccoli Rabe
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Fill a pot with water. Wait for the water to boil and then add the broccoli rabe.
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Add the stems a few minutes before the leaves if you choose to cook them. It is not necessary to use a non-reactive pot.
- Simmering the broccoli rabe should take 1 to 2 minutes.
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Pour the broccoli rabe and the water into a strainer.Advertisement
Community Q&A
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QuestionHow do I reduce the bitterness for more flavor?
Community AnswerOnce you clean the broccoli rabe, soak it in cold water, then rinse three times. The water will turn a greenish color each time you rinse it. This cuts the bitterness in the final cooking with olive oil and garlic. -
QuestionWhile making broccoli and cavatellli, do I use the leaves from the broccoli rabe as well?
Community AnswerNo. They are more bitter than the rest of the broccoli and leave a weird aftertaste. -
QuestionIsn't this just broccoli?
Community AnswerIt's similar, but broccoli rabe is more closely related to turnips than broccoli, actually.
Tips
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Be aware that the taste of broccoli rabe is more bitter than the taste of broccoli.Thanks
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Store broccoli rabe for up to 3 days in the refrigerator loosely wrapped in a plastic bag. It is best to buy or harvest broccoli rabe as close as possible to the time when you are going to prepare it.Thanks
References
- ↑ http://community.babycenter.com/post/a27313941/no_steamer...tips
- ↑ http://cleancuisineandmore.com/how-to-cook-broccoli-rabe-perfectly-italian-style/
- http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm
- Bittman, Mark. 1998. How to Cook Everything. McMillian. New York, N.Y.
- http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/7359/2
About this article
To prepare and cook broccoli rabe, rinse it well under cold water, then use a sharp knife to cut off the tough ends of the stems. If you’re steaming broccoli rabe, bring a small amount of water to boil in a steamer, then add the stems and steam them for about 5 minutes. Once they are tender and wilted, add the leaves and buds and steam them for an additional 1-2 minutes. Strain off any extra water, season the broccoli rabe to taste, and serve. To learn how to saute or blanch your broccoli rabe, keep reading the article!
Reader Success Stories
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"How to reduce the bitter taste was very helpful."
