Broccoli Rabe with Garlic
Ingredients
- 1 bunch broccoli rabe, trim off tough stems on bottom
- 2 tablespoons olive oil
- 10 garlic cloves
- ¼ teaspoon celtic sea salt
- ¼ teaspoon ground black pepper
Instructions
- Heat oil in a large cast iron skillet
- Add garlic to skillet and cook over medium heat until lightly browned, a few minutes
- Add broccoli rabe to skillet, and cook until wilted
- Sprinkle with salt and pepper
- Transfer to a bowl and serve
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Beth says
I have never tried broccoli rabe, but will look for it next time I’m at the Farmer’s Market.
My favourite green is spinach. I love it in Green Smoothies, as well as lightly steamed with a dash of celtic sea salt & ground pepper. Yum!
Cookin Canuck says
Broccoli rabe is such a great green for an easy side dish. I love how easily it cooks down and takes on the flavors it’s paired with, while adding a bit of that distinctive bitter taste.
Meghan (Making Love In The Kitchen) says
I have never heard it called broccoli rabe but I do know for sure that these bitter greens- the chards and the kales too are sweet for my fiery constitution as well.
Mom (Gretchen) at The Gluten-Free Edge says
The bitter herbs baked into bisuits and breads (gluten-free) are some of my regular treats. Good French-roast coffee is another. Sweet and sour is a favorite combination – childhood memories go back to the really sweet + sour bread&butter pickles. And salty is one I try to avoid because I always overdo it – bloated is not a good feeling.
Shannon says
Hey Elana,
I just thought I’d throw this book out there, even though I’m sure you’ve already heard of it.
Paul Pitchford’s ‘Healing with Whole Foods: Asian Traditions and Modern Nutrition”
It is my bible for nutrition.
herbalchef says
I am from an Italian family so I was taught to blanch the rapini before sauting it in garlic, olive oil and a touch of red pepper flakes. The blanching takes some of the sharp bitterness out. Will try your way with this bunch as it looks so fresh and young. One of life’s better gifts!
Stacey says
Where does sour fit into those 5 flavours?
I always thought of the 5 flavours as: sweet sour salty bitter and umami, but I am not at all schooled in Ayerveda.
elana says
You’re totally right! I fixed the post to reflect that. Thanks!
Maryam Webster says
Hey Elana, love your blog and we have many of the same tastes. I was a veggie hog long before I went gluten-free (four years & counting) and one of my favorites is broccolini which I think is the same as broccoli rabe. I prepare mine in much the same fashion you do. By the same token, dinosaur kale – my favorite of the kales – can be prepared like this but I mince the garlic and make the addition of roasted pine nuts, a splash of roasted sesame seed oil and one of balsamic vinegar that’s a bit on the sweeter side.
Another favorite bitter vegetable is bitter melon, which can be steamed, stir-fried or stewed and has medicinal properties as well. It has twice the beta carotene of broccoli, twice the calcium of spinach, twice the potassium of bananas, and a slew of vitamins and fiber. It is believed to reduce blood sugar, be good for the liver and as it contains a natural form of insulin, is helpful for diabetics. There is some research to say that bitter melon is an anti-carcinogenic, and inhibits HIV-1 infection.
I like my food to do double-duty. As well as stoking the boiler, it needs to act as medicine and contribute to the wellness of my body. :-)
Great articles, keep it up!
Stacey says
broccolini (aka baby broccol)i tends to be sweet and tender, and is a different vegetable than broccoli rabe (aka rapini) which tends to be bitter and tougher (and makes me salivate just thinking about it)
Tara says
To add to what Stacey wrote, broccolini (aka baby broccoli) is actually a cross between broccoli and gai lan (Chinese broccoli). In addition, broccoli rabe (aka rapini) also goes by the name broccoletti, which may be why many people confuse broccolini with broccoli rabe… just a thought… :)
Meagan says
That was interesting information on tastes. I’m not sure what mine is. Often I have a craving for something savory, like garlic, so I am not sure what category that would be in.
Brandon May says
In all honesty I have never even heard of the other 3 flavors, or at least never thought about them. I suppose it is due to me being “raised” in this culture where salt and sweet are two of the most important elements in modern food. However, I think it is time to bring back and introduce more flavors to the palates…especially to growing children, who should grow up with an appreciation of all food, or the willingness to try new foods.
I’ve never tried broccoli rabe before, but have been wanting to. I couldn’t think of what to do with it. I love garlic, so I’m thinking this should be a good one, :).
If I’m right, bitters are supposed to help prep the stomach for digestion by producing more saliva in the mouth, thus producing more beneficial enzymes to help digest our food. I haven’t delved into bitters yet, so thanks for reminding me!