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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 addition.

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.

Nutritional Value


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.

Maria's Broccoli Rabe

4 Servings

"This is a nice side dish served with baked chicken or fish. Virtually not fattening and very healthy for you."

1 pound broccoli rabe, trimmed

5 tablespoons extra virgin olive oil

1 clove garlic, minced

1 tablespoon grated Parmesan cheese


Bring 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

8 Servings

1 bunch broccoli rabe, trimmed

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

  1. Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
  3. Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
  5. Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.

Sauteed Broccoli Raab with Garlic, Olives and Lemon
(Serves 2-4)

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
2 large garlic cloves, sliced thin
1 pound (approximately 1 bunch) broccoli raab
¼ cup chicken stock or water
kosher salt and fresh cracked black pepper to taste
1 lemon, halved
1/3 cup Italian green or black olives, pitted and sliced
½ tsp red pepper flakes

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.