Broccoli Rabe



Fresh organic broccoli rabe.

Broccoli Rabe, Broccoletti, or Rapini, looks very much like a young broccoli but is in fact a relative of the turnip.  Common in Italian/Mediterranean cuisine, it has a slightly bitter and nutty taste and pairs well with olive oil and garlic.
serves:  4                      prep time:  15 minutes

One bunch of broccoli rabe
3 tablespoons olive oil
3 large cloves garlic, minced
1/4 teaspoon crushed red pepper (optional)
Salt and pepper to taste

Bring a large pot of water to boil.  Add the broccoli rabe and cook until tender when pierced with a fork, 3-5 minutes.  Drain in a colander.

Heat the oil in a large skillet over medium meat.  Add garlic and cook for about 30 seconds or until fragrant.  Don't overcook or burn the garlic or it will become bitter.  Add the broccoli rabe and toss to coat.  Cook for an additional minute.  Season to taste with salt and pepper.

Each serving offers approximately 110 calories and 2 g fiber.  Broccoli rabe pairs well with chicken and lean grilled meats such as flank steak.

- Kim Fielding