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. read more >>