Here’s how to cook broccoli rabe (rapini)…the fast way! This notoriously bitter vegetable can be mellowed with a few quick tricks.
Do you like bitter foods? Some people are particularly sensitive to bitter. If that’s you: well, stop right here! You probably won’t like broccoli rabe. But: if you take your coffee black and like eating kale, then you’ll probably like this notoriously bitter veggie! Alex and I love bitter flavors, so we enjoyed this recipe for broccoli rabe, also known as rapini. Keep in mind it’s best to get a bunch that is young and tender as possible, to make for a mellow flavor. Spritzed with lemon and broiled with a little garlic: it’s pretty darn tasty! Here’s how to cook it.
A more user-friendly leafy green to cook? Go to Amazing Sauteed Kale. (You’ll love it: we promise!)
The stalks, leaves, and blossoms of the plant are all edible—you’ll just want to trim off the base of the stem, as it can be woody. If you end up with thick-stemmed broccoli rabe despite your best efforts otherwise, simply shave or peel a bit of the stem like you would with beefy asparagus stalks.
Another great broccoli rabe recipe
If you’re worried about eating this bitter veggie straight up, try it in the context of a recipe! Might we suggest this White Beans on Toast recipe? It pairs garlicky, savory white beans and aged Parmesan cheese with broccoli rabe, which play off the bitterness perfectly.
How to make it less bitter: before you even start cooking.
Now, we learned a few tips about reducing bitterness in broccoli rabe before you even start to cook it.
- Find plants that are young and tender, not too mature. When you’re shopping, you might not have a lot of options. But steer toward broccoli rabe that is younger and tender. Very mature plants can be even more bitter. And there’s no way to know…until you eat it!
- Don’t chop too much: simply remove the bottom stem! Chopping the broccoli rabe can cause the plant to become event more bitter. So remove just the very tough bottom stem only. Don’t chop the leaves or florets!
The BEST SAUTEED BROCCOLI RABE With Garlic And Oil
FAQ
Do you cook and eat the leaves on broccoli rabe?
How do you cut broccoli rabe?
Can you eat the whole broccoli rabe?
Can you eat the yellow flowers on broccoli rabe?
What to eat with broccoli rabe?
You will find broccoli rabe among the ingredients in Italian dishes, from pasta to soup, and it’s often paired with Italian sausage. It can also be cooked and served as a side dish (commonly alongside pork). Balancing the bitterness against hearty or sweet flavors creates a satisfying and substantial meal.
What is the best way to eat broccoli, raw or cooked?
Consuming raw broccoli allows for a better use of its nutritional value. Raw broccoli is richer in vitamins, which can be lost in the cooking process, its fibers are also intact, since when cooked they are softened. This feature is interesting for intestinal functioning.
Can you eat broccoli rabe leaves?
While it classically pairs with a nice link or two of Italian sausage, be it in a sandwich or simply on your plate, broccoli rabe can even work as a nice side dish, sautéed in olive oil and ready to chow down on. Here’s everything you should know if you’re liking the vibe of this veggie. Is it safe to eat the leaves?
What is broccoli rabe?
Broccoli rabe, known in Italian as rapini, is a green vegetable that looks like leafy broccoli but is more closely related to the turnip. Grown throughout the world, including California, and often featured in Italian food, the entire vegetable is edible and used as a cooking green.