B is for Broccoli Raab (Italian Rapini)
History: Broccoli Raab (or Rape or Rapini) came from Italy. It is a bitter green that is not generally enjoyed by Americans (I challenge you to try it and change your palette). It is a leafy green with scattered clusters of tiny broccoli-like buds. The stalks grow from 6 to 9 inches in length. Broccoli Raab is in the turnip family while Broccoli is in the cabbage family. Broccoli Raab can be fried, sautéed, steamed and braised. It is also really wonderful in soups.
Identification: Don't confuse Broccoli Raab with Broccolini, it is the leaves that
make the difference in looks. Broccoli is recognizable. Broccolini is a little less
so, but it is in the same cabbage family. Health benefits can be found here. Season: May through August
Recipe: Firstly, Broccoli Raab is a "bitter" green. Americans do not generally prefer this flavor, but that does not mean it should be avoided. One way to reduce that bitterness in bitter greens, is to blanch it for 2 minutes. To blanch, boil a pot of salted water, toss in the Broccoli Raab and let blanch for 2 minutes, remove from pot and drain. Then proceed with whichever recipe you prefer. Here is one of my favorites:
Broccoli Raab with lemon, garlic and chili flake
| Ingredients |
| 2 bunches of Broccoli Raab |
| Olive Oil, salt & pepper |
| 2-3 Garlic Cloves |
| Zest of a lemon |
| Juice from zested lemon |
| Red Pepper Flakes |
| Method of Production |
| 1. Heat sauté pan until hot, then add enough olive oil to coat bottom of pan |
| 2. Toss in Garlic cloves and blanched Broccoli Raab |
| 3. Salt veg with a healthy dose of salt |
| 4. Sauté until desired doneness (like broccoli, you want it fully wilted and tender) |
| 5. Remove from heat, remove garlic cloves & squeeze lemon onto veg |
| 6. Season with lemon zest & red pepper flakes and pepper then serve |
Read more at: http://www.foodterms.com/encyclopedia/broccoli-rabe/index.html?oc=linkback
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