Welcome to another addition of Tasty Tuesday.
For this week’s contribution, I am sharing a recipe for one of my favorite vegetables; Broccoli Rabe (it’s also called Rapini).
Broccoli Rabe is an acquired taste as it has a slightly bitter flavor, but the way I make it, even people who shy away from this nutritionally packed vegetable will learn to love it.
It can be served as a side dish or tossed in with sausage and pasta as an entrée.
Any time I make Broccoli Rabe I think of my good friend, Michelina Pagano, as we both share our love for this vegetable and when I visited her in New York City, we were so excited to see it on a menu when we had dinner at a restaurant in Manhattan.
I hope you give this recipe a try, trust me, you’ll get to love it as much as I do.
- 2 pounds broccoli rabe, stem ends trimmed, chopped
- 4 tablespoons extra-virgin olive oil
- 6 cloves garlic, (roasted garlic or raw garlic chopped, your choice)
- 1/4 tsp. crushed red pepper, (optional and more if you like spicy food)
- 1/2 cup pine nuts
- Salt and freshly ground pepper, to taste
- Bring a large pot of water to a rolling boil.
- Add broccoli rabe and cook for about 3 to 6 minutes or until tender when pierced with a fork.
- Drain well.
- Heat oil in a skillet over medium heat.
- Add garlic, and (if you are using crushed red pepper then add this as well)
- Stir for about 2 minutes or until the garlic is a light brown.
- Add the broccoli rabe, toss to coat,
- Cook and keep stirring for 3 – 4 minutes.
- Toss in the pine nuts and stir everything together
- Cook for another 2 minutes, tossing.
- Season with salt and pepper to taste.