Broccoli Rabe also known as Rapini is a green cruciferous vegetable. It has a pungent flavor, slightly bitter, but very healthy for you. It is particularly associated with Southern Italian cuisine. You have to acquire a taste for it, but once you do, you will love it. It is delicious with Italian sausage, or by itself as a side dish. Today, I will share with you, a very simple method of cooking, one that will help preserve its beautiful greenish color. This method will also help retain its vitamins.
- 1 head of Broccoli rabe
- 6 garlic cloves, chopped
- 2 tbsp. extra virgin olive oil
1) Wash the broccoli rabe thoroughly. Chop off the thick stems at the bottom, and discard them. Rough chop the leaves and buds. Set aside.
2) Over medium-high heat, in a medium sized pot, heat up olive oil, sautee the garlic until it releases its aromas. Drop the chopped broccoli rabe, give it a couple of stirs. Cover and let it steam in its own juices for about 4-5 minutes. Voila! You will have perfectly cooked Broccoli Rabe. If you overcook it, it will be wilted, and not have the same health benefits.