Cookbook:Broccoli Rabe
| Broccoli Rabe | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Vegetables
Broccoli rabe, also known as rapini or broccoli rape is a variety of brassica closely related to the turnip. It may be confused with broccolini, although they are different ingredients.
Characteristics
editBroccoli rabe consists of a stem with leafy greens and small green buds similar to those of broccoli. The stems are light green while the leaves are dark green. The buds are notably less compact than broccoli, though they taste similar. Broccoli rabe has a bitter, slightly spicy flavor like that of turnip and mustard greens—this can be reduced by cooking.[1]
Selection and storage
editSelect broccoli rabe that are firm with un-wilted leaves.[1][2] The buds should also be firm and compact. Store broccoli rabe in an airtight container in the fridge to keep it from wilting—it will last for a few days.[2] Trim off any woody parts of the stem before cooking.
Uses
editThe bitter flavor of broccoli rabe pairs well with heavy protein and fat.[1] It is usually cooked, and it can be treated like other bitter greens. Blanching in boiling salted water will help reduce the bitterness before using it,[1] although this step is not required. Broccoli rabe can be used in pastas, meat dishes, pestos, stir-fry, and more.
Recipes
editReferences
edit- ↑ a b c d "Make the Most of Broccoli Rabe With These 5 Tips". The Spruce Eats. Retrieved 2024-01-15.
- ↑ a b 707360569313722 (2021-07-13). "How to Buy & Use Broccoli Rabe". Food52. Retrieved 2024-01-15.
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