Falling in Love with Broccoli Rabe

I didn’t see it coming. Not at all. Since the move back east to Philly, I’ve fallen in love.

What you say? With who? No, no – you have it all wrong. Not who – what.

Broccoli Rabe.

You see, for whatever reason, broccoli rabe did not make it to the midwest – at least not where I lived. Don’t know why. But I can tell you in the 11 years that I lived there broccoli rabe never made an appearance at a farmers market or a super market. Not once.

Oh but now – now it’s everywhere I go! First it started on an innocent trip to one of my favorite places – the Reading Terminal Market. A simple lunch to try the infamous pork sandwich at DiNics. In case you’re not familiar, you have a choice of getting the sandwich
with or without greens. Well, duh, why would you get it without? But wait. It’s not just greens.

It’s broccoli rabe.

I have to say broccoli rabe nestled together with provolone and roast pork really is quite delicious. However, it doesn’t stop there. I began seeing broccoli rabe on restaurant menus, at super markets – I can’t resist it. It seems anytime I see it I must get it.

So what’s the big deal about broccoli rabe? Well for one, the taste. I won’t lie, if you’re not a fan of sharp, bitter vegetables like cabbage, mustard greens or Brussels sprouts, you will probably not be a fan. But, if you enjoy those vegetables you will surely enjoy this one! The first time I prepared it at home I roasted it – super simple with olive oil and salt and pepper. The next time, I sautéed it and paired it with pasta. Oh boy – I found a new winner with this recipe.

But wait – let’s talk a minute about what broccoli rabe can do for you. Like arugula and those cute little cabbage sprouts , they’re part of the cruciferous family. Remember glucosinolates? No? Hmm, well, okay – they’re the unique phytochemical that gives off that pungent aroma and gives it that spicy, bitter taste. And – it’s what gives them cancer preventing potential. But wait – it doesn’t end there! This amazing vegetable can also help improve your eyesight, maintain and repair your skin, and help prevent birth defects.

So this vegetable has a lot going for it. Oh, and depending where you’re at, broccoli rabe is also called rapini, rabe, rappone, rappi, or Italian turnip – just to name a few. Just look for bright green leaves with broccoli-like buds clustered in the middle and you know you’ve found my love.

How do you like to prepare broccoli rabe?

Sausage and Broccoli Rabe Pasta

Author: Erin Dishes Nutrition

Serves: 4

Ingredients

1 lb. small shaped pasta such as orecchiette
2 bunches broccoli rabe, chopped into 2 inch pieces
1 tablespoon olive oil
1 lb. Italian sausage, removed from casings
1 yellow onion, chopped
4 garlic cloves, minced
1 tsp red pepper flakes
2 tablespoons miso (optional)
1-2 tablespoons grated parmesan cheese
salt and pepper to taste

Instructions

Heat a large pot of water. Once it comes to a boil, add chopped broccoli rabe and blanche for 1 minute. Remove from pot with tongs and place in a bowl filled with ice water. Don't get rid of water!
Bring to boil again and cook pasta 2 minutes less than stated on package instructions.
Meanwhile, in a large pan add half the olive oil and brown the sausage.
When sausage is almost done, add the rest of the olive oil and onion. Cook for a few minutes until it begins to soften.
Once onion is softened, add garlic and red pepper flakes. Cook for a few minutes.
Using a ladle, scoop out some of the pasta water and add to pan with sausage. Scrape up an bits from bottom of pan.
Add miso if using and parmesan cheese. Stir to dissolve miso.
Add broccoli rabe and cooked pasta. Stir to combine and cook 2 minutes.
Add about another ladle full of water if needed.
Season with salt and pepper to taste.
Serve with additional grated parmesan cheese on the side.