Broccoli Rabe also known as Rapini is one of my favorite Italian dishes. Its buttery, garlic-y, delicious and has a great source of iron, folate, calcium, and vitamin A, C K. Its a great option for those of you looking for a healthy leafy green to add to a meal. And you can usually find it right in your local produce department.
The secret to making broccoli rabe is taking out the bitterness in the greens before sauteing it in Garlic. The best way to get rid of the bitterness in greens is to blanch it. Blanching is a technique where vegetables are moved from boiling water to an ice bath this halts the cooking process. In this case we are adding salt to both the boiling water and the ice bath to remove the bitterness. The added salt also maintains color and enhances flavor. If you are sensitive to salt, you can swap out for lemon juice as this is also effective in removing bitterness ( although the flavor may be off with the garlic depending on how much lemon and garlic you add).
If you want some extra spice, add some red pepper flakes!
Broccoli Rabe
Ingredients
- 1 bunch Broccoli Rabe (Rapini)
- 2 TBSP Olive Oil
- 3 tsp Salt
- 3 Cloves Garlic
Instructions
- Boil a large pot of water on the stove with 1 tsp of salt.
- While waiting for the water to boil prepare a large bowl of ice water with the remaining 2 tsp of salt.
- Once Boiling, add in the broccoli rabe and cover the pot for 5 mins.
- Then drain the broccoli rabe and put it straight into the salted ice bath for 10 mins.
- In a medium frying pan, heat the olive oil and add in the garlic. After a min, add in the boiled broccoli rabe and saute for another 10 mins.
- Broccoli rabe should be soft and fragrant. Enjoy.
