Broccoli rabe soup recipe: 60 photos
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FAQ
When cooked the right way, broccoli rabe is tender, flavorful, and worth adding to your dinner plate. The trick to tempering broccoli rabe's signature bitterness is to blanch it before sautéing with garlic and red pepper flakes.
Rapini or broccoli rabe (/rɑːb/) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine.
Broccoli rabe is a great source of vitamin A and vitamin C (ascorbic acid), which contribute to good vision and better immunity, respectively. It's also rich in potassium, which is important for regulating blood pressure, and magnesium, which your body uses to produce energy.
In the UK, this vegetable is known as Rapini or Turnip Tops, in the US, Broccoli Rabe or Raab and in one of the places of its birth, so to speak, Italy, it has the more romantic sounding name of Cime de Rapa.
Sauteing, grilling or roasting vegetables at high temperature makes them less bitter. This works great for brussel sprouts, kale, broccoli and many other greens.
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Mike Karabeini
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