418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Tasty Recipes for Broccoli Rabb; Rabe
Storing Broccoli Rabb; Rabe
General Uses: The plant is cultivated for its tender stalks, florets, and leaves, all of which can be eaten.
Too harsh and fibrous to serve raw, broccoli raab can be steamed, boiled,
stir-fried, sautéed, micro waved and braised, all yielding different
textures. Blanching in salted water and shocking in ice water before
cooking removes some of the bitterness. Broccoli raab can be served hot
or cold and stands up well to full flavors like garlic, ginger and
vinegar. Italian chefs generally pair broccoli raab with other
ingredients such as pasta and potatoes to make a formidable side dish.
Added to soups, broccoli raab adds body and flavor. Try blanching
broccoli raab and adding to salads for an interesting and colorful
How to Store:
Store unwashed in a plastic bag or wrap in
moist paper towel, for up to three days in the high moisture vegetable
drawer of the refrigerator. Due not store with fruit as ethylene gas
released from fruit, can cause yellowing and accelerate decay.
Broccoli raab is an excellent source of vitamins A and C and is high in
calcium and iron. One cup of cooked broccoli raab contains only
approximately 40 calories.
"This is a
nice side dish served with baked chicken or fish. Virtually not
fattening and very healthy for you."
1 clove garlic, minced
1 tablespoon grated Parmesan cheese
DIRECTIONSBring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.
Broccoli Rabe and Sausage
1 tablespoon salt
6 tablespoons extra virgin olive oil
1 pound fennel sausage links, cut into pieces
2 cloves garlic, chopped
1/4 cup fresh lemon juice
Raab with Garlic, Olives and Lemon
Enjoy this recipe as is or try adding cooked potatoes or pasta. If more protein is desired, try adding cooked sausage or pancetta for an interesting variation.
2 tbsp extra virgin olive oil
Heat the olive oil in a large skillet over medium heat. Add the garlic slices and cook until golden brown, about 2-3 minutes. Add the broccoli raab, chicken stock or water and cook covered, but stirring often, until the broccoli raab is softened, about 4 minutes. Uncover and continue to cook until most of the liquid is evaporated. Squeeze lemon over and add the olives. Season to taste with salt, pepper and red pepper flakes and serve immediately.