Thursday, February 02, 2012

Broccoli Rabe - Rapini

Broccoli Rabe with quinoa, brown rice and cranberries

Broccoli rabe, aka rapini, is a member of the turnip family and is a common Italian sidedish. It has a slightly bitter quality and it reminds me of a mix of spinach, broccoli and kale. A bunch of Andy Boy brand rabe ($2.39) from the market is enough for 4 servings. It packs a good dose of Vitamins A & C as well as calcium and iron. Cooking it in the correct manner (blanching it before sauteing) will eliminate a majority of its bitterness. 

What you need:
  • Broccoli Rabe
  • 1 shallot, minced
  • 1/2 tsp. crushed red pepper flake
  • 1 tbsp olive oil
  • salt and pepper

  1. Trim the ends and rinse the rabe to remove any dirt.
  2. Blanch in boiling water for 3-4 minutes.
  3. Rinse under cold water or use an ice bath to stop the cooking.
  4. Sautee shallot and red pepper flakes in olive oil for 1 minute.
  5. Add rabe and continue sauteeing for about 8 minutes until to stalks are just tender.
  6. Season with salt and pepper.

Serve as a sidedish or mix it up with some quinoa and cranberries for a little salad!  A super healthy dish!

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