Recipes
Broccoli Raab
Broccoli Raab Info: Although broccoli is in the name, this green is actually not related to broccoli at all, but is a type of turnip green! The name stems from the broccoli-type florets you sometimes see in a bunch of Broccoli raab. Often in this growing area, there are very few or no florets, so we might do better to call the green by its more proper name: rapini. It has a quite sharp and spicy flavor, which mellows as it cooks. The flavor is somewhat similar to mustard greens, as well....so you could substitute mustard greens in any of these recipes. As with all greens, store this wrapped tightly in a plastic bag. It's great to steam or stir fry/saute and eat as is, or add it to other dishes, particularly Italian dishes.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Broccoli Raab, Penne with Broccoli Raab Pine Nuts and Currants, Blanched Rapini, Rapini with Garlic and Red Pepper Flakes, Rapini with Sun Dried Tomatoes and Pine Nuts
Broccoli Raab
2 pounds broccoli raab
1 tablespoon salt
1 tablespoon white or brown pale miso
1/4 cup mirin or 6 tsp sugar dissolved in 3 Tbsp hot water
1 teaspoon Asian dark sesame oil
2 teaspoons white sesame seeds
Cut the broccoli raab flowers and leaves away from the larger stems. Discard the stems. Rinse and drain the leaves and flowers in a colander. Bring about 4 quarts of water to a rapid boil with the salt. Boil the broccoli raab for five minutes, uncovered, over high heat, and drain in a colander. Immediately rinse the broccoli with cold water and pat it dry in towels or spin it in a lettuce spinner to get rid of excess water. In a mixing bowl large enough to hold the broccoli raab, work the miso, mirin and, and the sesame oil to a paste with a whisk. Just before serving, tossed the broccoli raab with the the paste. Arrange the broccoli on one large plate and sprinkle with the sesame seeds or arrange it on individual plates and sprinkle each serving within the sesame seeds.
Penne with Broccoli Raab, pine nuts, and currents
1 lg. bunch broccoli rabe
1/2 lb. penne pasta
3 tbsp. olive oil
4 lg. garlic cloves, minced
1/3 cup currants, soaked in warm water until plump and drained
1/3 cup pine nuts, lightly toasted (or walnuts)
red pepper flakes (optional)
salt
freshly grated Parmesan cheese
Wash the broccoli raab well and separate the large stems and leaves.
Bring several quarts of water to a boil. Blanch the large stems for about 1 1/2 minutes, until barely tender. Add tender stems and leaves and blanch 1 minute. Remove the greens to a colander to drain. Reserve cooking water.
Salt the greens water and add the pasta.
While the pasta cooks, heat the oil in a large saute pan over medium-low heat. Add the garlic and soften it.
Stir the greens into the garlic oil and remove from heat.
When the pasta is cooked al dente, add the currants, pine nuts, and red pepper flakes to the greens. Scoop the pasta from the water with a pasta scoop or sieve and transfer it to the pan of greens.
Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens.
Add 1/4C or so of the greens/pasta water.
Season to taste. Serve with Parmesan cheese. Serves 3-6
Blanched Rapini (Broccoli Raab)
Using a salad spinner makes easy work of drying the cooled blanched rapini.
1 pound rapini (broccoli rabe), washed, cut into 1-inch pieces
2 teaspoons salt
Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted and tender, about 2 1/2 minutes. Drain and set aside.
Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge greens to stop the cooking process. Drain again; squeeze well to dry and proceed with one of the following recipes:
Rapini with garlic and red pepper flakes
2 T extra virgin olive oil
3 medium garlic cloves
1/4 teaspoon red pepper flakes
1 recipe blanched rapini greens (above)
Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched rapini greens, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately.
Rapini with Sun Dried Tomatoes and Pine Nuts
Follow recipe for Rapini with Garlic and Red Pepper Flakes, adding 1/4 cup oil-packed sun-dried tomatoes, cut into thin strips, along with garlic and red pepper flakes. Add 3 Tablespoons toasted pine nuts to skillet along with rapini greens.