Broccoli Rabe or broccoli Raab, which is correct?
Also known as Rapini, broccoli rabe is a cruciferous green veggie that packs a bitter bite, unless you know how to tame it!
If you’ve passed by broccoli rabe (rapini) while you were shopping, next time S-T-O-P that cart and grab a bunch!
Both did leave and the buds are edible.
In our home, this sautéed broccoli rabe recipe is an Italian delicacy and it’s been passed down from generation to generation.
When I see rapini, I grab it because Pittsburgh markets do not always carry it as it can be more seasonal rather than year-round.
I don’t mind bitter, but I would never eat broccoli rabe raw, it’s that strong.
Broccoli Rabe is loaded with Calcium, folate, iron, as well as Vitamins A, C & K.
In fact, broccoli rabe is water and fiber laden, which is perfect because it fills you up and supports healthy eating lifestyles.
I think that I’ve cooked and prepared enough Andy Boy broccoli rabe in my short life that I could be their spokesperson.
There are endless recipe creations you can use to prepare rapini and today I’ll share one of the easiest and tastiest.
You’ll actually taste this veggie and be able to appreciate it’s bold flavor!
Sautéed Broccoli Rabe Recipe
You’ll need about 1/2 hour to create the best-sautéed broccoli rabe recipe that tames the bitter.
What you won’t be doing is ruining already perfect veggies.
However, you will be bringing it to life through a very cool method of waterless cooking!
Let me share a bit more with you now!
Cooking Sautéed Broccoli Rabe
My choice is really easy.
In fact, I use my 4 Qt. stockpot by 360 with a lid.
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It’s the best cookware to help create great meals.
In case you have not heard of it, it’s waterless cookware.
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You see, before I owned this cookware, preparing Sautéed Broccoli Rabe was the task from Hell.
Actually the process and need for 2 pans, a lot of oil, and tons of spatter.
I’ve reduced the work, the tasks, and the ingredients and it’s richer, fuller, and more natural.
After all, if you have to doctor up a veggie, it’s useless to consume.
Before I saute anything, I’ve got to get the bitter out, so there’s a bit of work ahead and my 4-quart stockpot by 360 is the task-master!
It required 2 pots and time that I did not have.
Try getting basic cookware to evenly heat and not scorch the bottom when you are sauteeing.
Yeah, not happening.
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My whole In the Kitchen With Dana world changed using this innovative cookware, and I am being totally upfront and honest.
When I place the lid on, I don’t add very much water at all, because I don’t need to.
That unto itself is a saving grace, especially with recipes like this where I have to boil something.
Placing the lid atop this pile of greens creates a vapor seal, which then perfectly distributes the temperature.
After that happens, the moisture just goes right back into the food!
In fact, the 4 Quart stockpot actually can e used on the stovetop, in the oven, or on the slow-cooker base, you can buy.
Everything I cook, and I mean everything in this cookware turns out perfectly cooked and tasty without much effort.
Sautéed Broccoli Rabe
Purchase the greenest rapini you can.
Look for florets on it, as many as possible.
IF the stems of the broccoli rabe are short, it’s been sitting there a while, pass on it!
Also, if there are multiple yellow leaves, don’t buy it.
You want green, longer stems, leaves, and florets.
Last make sure the green leaves are not slimy that is another sign of old rapini.
Pittsburgh produce sections, trim and trim and pull the leaves off, and then when you get home, you get an ugly surprise.
So, with all this experience of getting BAD rapini (Broccoli Rabe), I can steer you right into the good stuff, lol!
Recipe & Preparation For Sautéed Broccoli Rabe
- 1 large bunch of Broccoli Rabe
- 2 Tsp Salt
- Olive Oil (1-2 Tsp)
- Garlic Cloves (3) Peeled and whole
- 1/4 C Water
First, prep the rapini by doing the following: wash, rinse, repeat.
After 2 good washes, allow the broccoli rabe to drain in the colander.
Use scissors to cut into smaller pieces.
Toss Garlic amidst the cleaned broccoli rabe.
In your 4 Qt Stockpot, place the olive oil.
Then add in the broccoli rabe and garlic.
A dash of your water.
Put the lid on the 4 Qt. Stockpot.
Turn the stovetop top medium heat and cook for anywhere between 20-25 minutes.
Once the broccoli rabe has wilted on down (see pic), it's time to remove the lid.
For 10-15 minutes, allow the broccoli rabe to continue cooking at the same heat, and let the water cook away (evaporate)
Once this is done, remove from heat, toss with a light sprinkle of crushed red pepper.
Enjoy! ~Dana XO
Do not add too much water, a dash is a few tablespoons.
You will not need to add more olive oil the waterless cooking with lid on makes it all perfect.
Do adjust the garlic to your preference more or less.
I prefer more and sometimes add 6 cloves.
The garlic will become smashable, after cooking so smash it into the broccoli rabe.
Do cut at least 1" off the stems when washing.
Rinse well and drain.
The broccoli rabe does not need to be dry to use.
Red Pepper is optional.
You could use a frying pan but it will spatter.
Boiling takes the bitter out, in my case steaming does the same thing.
Salt is optional, however, the salt will bring the flavor of the veggie out nicely.
Increase or decrease the salt as preferred.
You can eat this on sandwiches.
Try this as a side dish.
Use broccoli rabe as a main meal or atop bread.
The options are endless.
Also, you can top with parmesan cheese, but it does change the taste a bit.
In order to yield the right taste, you will need to cover to cook for a while.
If you are using different cookware you will yield different results.