Broccoli Rabe

Broccoli rabe (also called rapini, broccoli rape, or cima di rapa) is an Italian staple with a bold, peppery bitterness that regular broccoli just doesn’t have. This simple preparation lets that character shine: garlic and onion softened in olive oil, then the chopped rabe tossed in, sauteed briefly, and steamed under a lid until just tender.

The whole thing takes under 10 minutes of active cooking. Saute the garlic and onion first until they soften and mellow, then add the broccoli rabe and let it cook uncovered for a couple minutes before covering to steam. That two-step approach gives you leaves that are tender but still have some bite, not limp and waterlogged.

Remove the thick lower stems and chop them finely since they’re tougher than the florets and leaves. The thin upper stems, leaves, and buds all cook at roughly the same rate.

This is a natural match for roasted or grilled meats, especially Italian sausage, pork chops, or steak.

Kitchen Tips

• Blanch in salted boiling water for 1 minute before sauteing if you want to tame the bitterness
• Don’t crowd the pan or the rabe will steam instead of getting any color during the saute step
• A pinch of red pepper flakes added with the garlic builds on the natural pepperiness

Variations

• Toss with cooked orecchiette pasta and Parmesan for a classic Italian primo
• Add a squeeze of lemon juice right before serving to brighten the flavors
• Top with toasted pine nuts or breadcrumbs for crunch