brocolli rabe

can anyone tell me how to cook this. do i cut anything off of it or just rinse it and sautee it..i've only cooked it once and it was hard and terrible but i wonder if i did something wrong

Re: brocolli rabe

I make it all the time.

first, I always cute off about an half inch from the stem ends, toss those, then cut it up into large pieces (about four cuts up from tip to tip)

then I steam it in my electric steamer for about 7 minutes (though you could also cook it in boiling water for a few minutes too) just to cook off a little of the hardness.

then usually, I heat olive oil with a few smashed garlic cloves in a large sautee pan, add the broccoli rabe and saute. I add salt, pepper, and hit it off with a generous amount of freshly grated parm.

sometimes I add it to pasta, with sausage, sundried tomatoes...whatever. it's very versatile!

enjoy

Re: brocolli rabe

I LOVE it and make it all the time -

My Grandmother used the peel the stems to make them tender, but that takes WAY too long !! - I chop the bottom of the stems and toss them -
Then I cut the rabe into big pieces and throw it into a big pan w/ about 1/2 inch of water - just enough to steam/wilt it ........

I then add good olive oil and garlic cloves (I like the flavor of the garlic, but don't like to bite into it .....my Mom chops the garlic up) Salt and pepper and crushed red pepper flakes and saute .........

I seriously eat it as a sandwich on fresh Italian Bread ........Soooooooooo good !!

Re: brocolli rabe

I like it but i dont like the bitterness so i cook it in water about an inch for about 10-15 minutes. When its done i add it to soups such as chicken or an italian wedding soup. My kids LOVE it!

Re: brocolli rabe

one of my favorite veggies

i do more or less the same as above but i heat garlic/ oil in pan, add wet rabe and cover
the greens begin to wilt, i also add some broth and let it cook down

it's a great side dish

at cugini in mineola they have my all time favorite sandwich...

grilled chicken & broccoli rabe hero with marinara sauce on the side
i always put hot pepper flakes on it too!! love it

Re: brocolli rabe

i make it all the time also, I used to steam THEN saute, but found an easier way-

After rinsing & cutting off the stems,
In a large saute pan, I saute about
4 pieces of smashed garlic in about
1/4 cup evoo on med-high.

Before garlic gets brown,
I throw in rabe,
along with abt 1/2 cup of chicken broth & cover,
bring heat to med.
Let the rabe wilt down about 5-7 mins,
open lid , add salt pepper a little peperocino...toss and plate!
voila! delish and NOT bitter!

Message edited 11/7/2008 10:22:51 AM.

Re: brocolli rabe

I cut the ends off, blanch or steam it, then out it on a sheet pan with good EVOO, miced garlic and some crushed red pepper. Roast at a high temp until crispy but tender. So yum!