Thursday, October 13, 2011

Saute a Cozy Side!

Broccoli Rabe (also known as Broccoletti or Rapini), is a neat green that is in the mustard family and the same species as turnip. This vegetable has leafy greens that feel almost like a cross between kale and collard greens when raw. They also contain small bunches that resembles little broccoli bundles. Broccoli Rabe is chock full of vitamins and minerals like Vitamins A, C, and K and also contains iron, calcium, and potassium. These delicious and nutritious greens are commonly made by Italian families like mine! So I did grow up eating this wonderful food. This is an easy way to prepare Broccoli Rabe while making the most of its flavors and keeping some of it's bitterness (and boiling out some of it). No one likes overly bitter veggies. Think bitterness similar to the way arugula is. You're going to want to keep it so its pleasant, not overpowering. I compare the bitterness to arugula, but definitely not the flavor - Broccoli Rabe is in a flavor class of it's own - uniquely delightful!

Try My 'Easy Italian Style Sauteed Broccoli Rabe' Recipe

1 bunch of Broccoli Rabe (about 4 cups)
2 tbsp olive oil
1 tbsp garlic, minced
Sea salt & pepper to taste

In a large pot, bring salted water to a boil. Trim the woody or tough ends of the broccoli rabe, and place it in the water once it's boiling. Boil for 5- 8 minutes, or until stems are noticeably softer. Drain and place in a saute pan with olive oil and garlic. Saute for about 10 minutes on medium heat. Season with sea salt and pepper to taste. Serve as a side with tofu, rice, or to your favorite dish. Broccoli rabe also tastes great served over pasta. Enjoy!

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