Roasted Broccoli Rabe Recipe (2024)

FAQs

How do you get the bitterness out of broccoli rabe? ›

How Do You Reduce the Bitter Taste of Broccoli Rabe? The easiest way to rid broccoli rabe of some of its bitter flavor is by blanching it first. Just a quick dip in boiling water extracts enough of the bitterness and jumpstarts the cooking.

The stalks, leaves, and blossoms of the plant are all edible—you'll just want to trim off the base of the stem, as it can be woody. If you end up with thick-stemmed broccoli rabe despite your best efforts otherwise, simply shave or peel a bit of the stem like you would with beefy asparagus stalks.

Broccoli rabe is leafier, thinner, and less floral than broccoli. The stems are long and tender and bush out in leafy clusters with small flowering heads, like broccolini. But, where broccolini is sweet and mild, broccoli rabe is bold and bitter. The flavor is almost like that of mustard greens mixed with horseradish.

remove dirt, then rinse & pat dry. Trim off the very end of the stem and discard. Broccoli rabe can be cooked & eaten whole. stems from the leaves.

Some broccoli varieties are more bitter than others and bolt quicker, choose heat tolerant varieties or quick maturing varieties. Even if the head is small, pick your broccoli when the florets are tight, close together and bright green.

Since these compounds are water-soluble, blanching these veggies will allow some of the glucosinolates (and thus, some of the bitterness) to leach into the water. To make your broccoli rabe less bitter, toss it in a pot of boiling salted water for one minute, then drain out the liquid.

Broccoli rabe is a great source of vitamin A and vitamin C (ascorbic acid), which contribute to good vision and better immunity, respectively. It's also rich in potassium, which is important for regulating blood pressure, and magnesium, which your body uses to produce energy.

Lastly, we have broccoli rabe, also known as rapini, which is not a broccoli derivative at all and is instead more closely related to the turnip. It's a bitter green, similar to a mustard green, with thin stalks, little buds, and lots and lots of leaves.

The entire plant is edible and requires thorough washing and blanching before being cooked. Broccoli rabe can be prepared as a side dish, often to accompany pork-based entrees, or served on sandwiches, pasta, or even pizza and burgers.

Rapini or broccoli rabe (/rɑːb/) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine.

What is broccoli rabe called in Italy? ›

In Puglia, it's called “cime di rapa.” In Tuscany, it's "rapini" and in Lazio, it's “friggitelli.” Yet the most common Italian name for this particular vegetable comes from Campania – “friarelli.” But in English, it's broccoli rabe.

The deliciously bitter stems, leaves, and nutty, broccoli-esque buds are all edible, easy to cook, and often sautéed, braised, and roasted in Italian dishes.

Put it in an airtight container and date it. I like using plastic deli containers because they are easy to store in the freezer. If you would rather store it in smaller portions you can use freezer bags. The shelf life of broccoli rabe in the freezer is about 3 months.

Store broccoli rabe in a plastic bag in the refrigerator for up to 3 days. Trim away the ends of the stems and any wilted leaves. If any of the stems are particularly thick or tough, they can be peeled with a vegetable peeler.

All cooked food should be used within 3 days, best to freeze it and use within 3 months, take out of freezer the night before and reheat it in the oven. About 3-5 days as long as it is cold enough. Basically Broccoli should be eaten freshly cooked, it doesn't keep well.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Blanching is key to making rapini/broccoli rabe less bitter. You can blanch it in a pot of boiling water for 60 to 90 seconds or steam it with a little water for a few minutes in a covered skillet before sauteeing. Both methods work well, but I prefer to boil it first.

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

Blanching is a cooking process that removes the harsh, bitter taste of raw broccoli while setting its bright green color. It also ensures that the broccoli won't be overcooked as it can just be tossed with a finished recipe at the end.