Winter Bounty – Broccoli Rabe

Did you plant one or more of the Urban Harvest Broccoli Rabe (pronounced raab) seedlings this fall and watch the broad, spike-edged leaves grow bigger and bigger, finally developing small broccoli buds along the main stem? If it’s flowering it must be mature, right? But how do you cook it? Here’s a simple recipe, fixed similar to other bitter greens, with oil, garlic, and a pinch of heat.

Sauteed Broccoli Rabe

• ¼ cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 bunch broccoli rabe (about 1 pound), blanched, drained, and cut into bite-side pieces
• ¼ teaspoon crushed red pepper, plus more to taste
• Salt

1. Step 1
   In a large Dutch oven or skillet with a lid, heat the oil and garlic over medium. When the garlic is sizzling and some edges are golden, 2 to 3 minutes, add the broccoli rabe, crushed red pepper and a big pinch of salt. Toss to coat in the oil.
2. Step 2
   Add ¼ cup water, cover and cook until the thick stems are tender, 3 to 5 minutes. Uncover and toss until the liquid has evaporated, 1 to 2 minutes. Taste a piece: If it’s still too bitter for you, continue to cook uncovered over medium, stirring occasionally, until it’s delicious, 5 to 10 minutes. Season to taste with salt and crushed red pepper.

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To take broccoli rabe to the next level, saute with garlic, then place the broccoli rabe in a baking dish and top with a generous layer of grated parmesan cheese. Place in a 350* oven for 10 minutes or so until cheese just starts to brown. Roasting further tames the bitterness and develops a sweeter vegetable flavor.

Another variation – Beans and Greens: Rinse a can of cannellini beans and add to sauteed garlicky greens. Top with grated parmesan.