A WONDERFUL GREEN VEGETABLE

Broccoli Raab

Broccoli Raab [rob] or Rapini [rah-PEE-nee] – Commonly known in the United States as broccoli raab (also spelled broccoli rabe). It is truly a vegetable with many names around the world. A few of the many names are raab, rapa, rapine, rappi, rappone, fall and spring raab, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, broccoli de rabe, Italian turnip, and turnip broccoli.

Although it has broccoli's name, broccoli raab is not related to broccoli.  It is, however, closely related to turnips which are probably why the leaves look like turnip greens. Lots of broccoli-like buds appear here and there but a head never forms. It is grown as much for its long-standing, tasty mustard-like tops as for their multiple small florets with clusters of broccoli-like buds. Good-quality broccoli raab will have bright-green leaves that are crisp, upright, and not wilted. Avoid ones with leaves that are wilted, yellowing, or have dark green patches of slime.

It has a nutty taste and pleasantly bitter edge. It has large dark green leaves and stalks of closed buds that look like very small, loose broccoli heads. Broccoli raab is a cool season vegetable at its best in fall, early winter, and early spring.  Broccoli raab, known in Italian as rapini, is a bitter green.

Today, Rapini is found growing in California, Arizona, New Jersey, Quebec and Ontario. It is one of the most popular vegetables among the Chinese. It is probably the most popular vegetable in Hong Kong and also widely used in the western world.

Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. The stems are generally uniform in size (hence cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems which appear tough (sometimes the stems are tougher than other times depending on the age of the rapini). They stems can be removed up to where the leaves begin, and sauteed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium. Rapini is available all year long, but its peak season is from fall to spring, to maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days.

 I often like to make this vegetable sauteed with a little garlic and olive oil.  When making Broccoli Rabe with pasta, turkey sausage works best.  It allows the flavor of the Broccoli Rabe to come through because it is a milder sausage (although you could use pork if you wanted too).  When you are cooking with any kind of sausage, be sure to remove the casings.

Orecchiette with Turkey Sausage and Broccoli Rabe

INGREDIENTS

2 bunches broccoli rabe, stems trimmed

1 pound orecchiette pasta

3 tablespoons olive oil

1 pound turkey Italian-style sausage, casings removed

3 garlic cloves, minced

Pinch dried crushed red pepper flakes

1/4 cup grated Parmesan

DIRECTIONS

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.

Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.

Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.

Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.