Broccoli rabe isn’t related to broccoli. Broccoli rabe, also known as rapini is a 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 vegetable; 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.
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.
Cooking Broccolini Rabe is very easy. With the right blend of herbs and spices, you can create and excellent and healthy side dish.
10 minPrep Time
10 minCook Time
20 minTotal Time
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
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 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