Broccoli rabe isn’t related to broccoli. Broccoli rabe, also known as rapini is leafy, cruciferous vegetables that are closely related to turnips. It has a bitter and nutty taste. As a popular vegetable in Italian cuisine, it is best cooked sautéed or blanched to soften the stalks and leaves.
Don’t be intimidated by this healthy and full of antioxidant vegetables; broccoli rabe is easy to cook.
The easiest way to cook this lovely vegetable is to blanch it in salted boiling water, then sauteed with a mixture of roasted garlic, shallots, salt, pepper, and your favorite fruity vinegar. Yes! Vinegar.
Many recipes have crushed red peppers on the list of ingredients. How about adding any of the Gourmet Hot Sauces instead?
Here’s why! You need to incorporate more vegetables but don’t know how to make them taste better. You love eating vegetables but you are tired of using just salt and pepper. Your doctor no longer wants you to use salt or pepper to season your vegetables because of health issues.
This may be the answer to all your problems. My Gourmet Hot Sauces are all-natural. They contain no preservatives, no additives, no added sugar, no MSG, and low sodium. The best thing about my hot sauces is you can use them to spice your food.
Don’t be afraid of the words hot sauce. When you cook with any one of my hot sauces, your food will be more flavorful. Just remember the more hot sauce you use, the more heat your food will have.
When combined with a fruity vinegar, the hot sauce taste even better with vegetables. I love adding vinegar because the acid reduces the bitterness in the leafy vegetable. My preferred kinds of vinegar are passion fruit vinegar and peach vinegar.
Make it today and let me know what you think.
- Two 1-pound bunches broccoli rabe thick stems discarded
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 6 garlic cloves sliced
- 1/2 teaspoon crushed red pepper or 1/8 or 1/4 teaspoon Gemma’s Gourmet Hot Sauces
- 1/2 cup shallots chopped
- 1 teaspoon finely grated lemon zest
- 2 tablespoons passion fruit vinegar or peach vinegar
- Cook the broccoli rabe in a large pot of boiling water until it is bright green, about 1- 2 minutes. Drain the broccoli rabe and reserve 1/2 cup of the cooking water.
- In a large skillet, heat the 2 tablespoons of oil. Add the garlic, shallots and crushed red pepper or Gemma’s Gourmet Hot Sauce and cook over moderately low heat until fragrant, about 1 minute. Add the broccoli rabe and stir to mix. Add and the reserved cooking water, vinegar and , cover and simmer over moderately low heat until tender, about 10 minutes. Stir in lemon zest and season with salt and pepper. Serve immediately
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.