Whats in a Name? (Sauteed Broccoli Rabe with Garlic and Red Pepper)

Thursday, July 19, 2012

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Broccoli rabe, rapini,  broccoletti, broccoli raab.  Depending on where in the world you live, these nutritious leafy green bundles go by many aliases.  Call them whatever you like.   I call them delicious.

Broccoli Rabe was a staple in my family’s diet when I was growing up.  Honestly, it almost qualified as a comfort food!  We probably ate it two or three times a week in various incarnations – with slabs of  fresh mozzarella in between thick slices of rustic Italian bread; tossed with sausage, olive oil and Parmesan cheese over pasta; and simply sautéed with garlic, red pepper flakes and olive oil, just like I’ve made it here.  What was the allure?  I couldn’t say.  I guess we were just a broccoli rabe kind of family.  Sometimes, you just have to take things as they are. 

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Despite what the name implies, broccoli rabe is not a member of the broccoli family. In fact, it’s actually a member of the mustard family and is also related to cabbage, kale and turnips.  I know!  I didn’t know that turnips were part of the mustard family either. Go figure.

Broccoli rabe has deep green, spiky leaves that surround small clusters of broccoli-like green florets, which is, perhaps, how it got the name.   It has a strong, herby flavor that can be described as being  pungent and a little bitter.  I find that blanching it for a few minutes in boiling water helps to not only mellow it, but tenderizes the rabe as well.

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The directions for making this dish are so simple that it hardly qualifies as a recipe.  While my rabe is taking a hot bath, I slice up several cloves of garlic and round up some good olive oil and crushed red pepper flakes.    I like to slice the garlic lengthwise so that it a larger surface area.   That way it is less likely to burn while cooking.  Nothing can ruin a dish faster than  bits of burnt garlic!

olive-oil

After that, I sauté the garlic and pepper flakes together in the oil for a minute or two and add the broccoli rabe, cooking it until it is nice and tender.  Then, I sprinkle a little sea salt on top – and it’s done.  Finito!

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As you serve it, you can drizzle some more olive oil on top of each plate.  If you do, make sure you use a really nice, fruity, extra virgin oil.   Trust me, it makes a difference.

You can serve the broccoli rabe either hot or at room temperature, which makes it a great summertime dish.  It will keep well in the fridge for several days , so you can make a big batch and recycle it into other dishes, which is what my mother always did.  One of my favorite ways to use up the leftovers is on a pizza smothered in Parmesan and mozzarella cheese.  If I’m feeling really frisky, I’ll add a little crumbled bacon too.  I like to live on the wild side…

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9 responses to Whats in a Name? (Sauteed Broccoli Rabe with Garlic and Red Pepper)

  1. On July 19, 2012 at 11:04am, IdaBaker said...

    I haven’t tried this before, but from the looks of it, it is something I would totally go for.

    Thanks for sharing!!

  2. On July 19, 2012 at 11:07am, Rosa said...

    That is a succulent vegetable! I love the way you prepare it.

    Cheers,

    Rosa

  3. On July 19, 2012 at 4:32pm, Farmer Jen said...

    Fresh, simple & delicious!

  4. On July 19, 2012 at 5:56pm, LizA said...

    Only one word comes to mind after those pictures: swoooooooon.

  5. On July 19, 2012 at 9:39pm, Jayne said...

    If I’m not wrong, this looks like flowering Kai Lan to me. That’s the Cantonese name to it. So there you go, another name to add to the list. :-)

  6. On July 20, 2012 at 6:26am, Sprigs of Rosemary said...

    Broccoli rabe wan’t always a fave around my house, but it is now! I sure can picture this on a pizza — great idea.

  7. On August 06, 2012 at 4:45pm, Whitney said...

    I love this recipe!! I nominated y’all for the One Lovely Blog Award http://appletondesserts.com/2012/08/05/one-lovely-blog-award/

  8. On December 23, 2012 at 7:50am, Dianne said...

    This is exactly how our family makes. We also would boil and brown Italian sausage links and combine on a Italian roll for a great sandwich.

  9. On May 13, 2014 at 1:29pm, Phil said...

    This is exactly how I make it at home and it is delicious. Sometimes I add a little anchovy for more depth and change of flavour.

    It is not the same as kai lan. It is more bitter and slightly chewy. It is more similiar to Yu Choy (Choy Sum). Except Choy Sum is sweeter and less bitter. This recipe works well with that too.

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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