Broccoli Raab is grown as much for its long-standing, tasty mustard-like tops as for their multiple small florets with clusters of broccoli-like buds.
This vegetable is a source of vitamins A, C, and K, as well as potassium.
The leaves, stems, and flower heads are cooked (broil, stir-fry, braise, sauté, or steam) and eaten just like regular broccoli and have a flavor similar to broccoli but much more pungent. It is quite tasty with a nutty flavor and has a slightly bitter taste.
Rinse and trim 1/4-inch from bottom of stems. Cut stalks crosswise into 2-inch pieces and drop them into salted (optional), boiling water. Cook for 1 to 2 minutes and remove with slotted spoon.
Sauté the blanched broccoli raab in a little olive oil and as much garlic as you like for 3 to 5 minutes until tender. Add a few dried red pepper flakes.
To maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days.
Its peak season is from fall to spring.
1 bunch broccoli rabe
Bring several quarts of water to boiling.
When water is boiling, place broccoli rabe pieces in colander and pour boiling water over them to scald. Drain well.
Heat olive oil over medium heat. Add garlic and crushed red pepper. Sauté garlic until browned.
Add broccoli rabe to the pan and toss to coat with garlic/pepper mixture and heat through, around 2 to 3 minutes.
Season with salt