Cooking with the Bubba: A series of original recipes #18- Brocoli Rabe

Brocoli rabe, sometimes referred to as rapini or bitter brocoli, is a staple vegetable in Italian cooking. Here is the traditional way to prepare it.

Ingredients (for two): 1 average size bunch brocoli rabe, two large cloves of garlic, 1/4 cup of olive oil, 1/2 cup chicken stock, salt and fresh ground black pepper to taste.

Preparation: Rinse and drain the brocoli rabe, cut off the lower third of the stems and discard.

Cooking: Bring a large pot of water to a rapid boil and blanch the brocoli for about thirty seconds. Drain and put aside. Slice the garlic into flat pieces. Now heat the olive oil in a large pan until it almost begins to smoke and add the garlic. Stir frequently while mashing with a wooden spoon. When the garlic is well burned, remove it from the pan and lower the heat. Now add the brocoli rabe to the hot oil and stir well. Do this over the sink and watch your face. Due to the temperature of the oil, there is bound to be some splattering. I actually take the pan out to the deck behind our kitchen when adding the brocoli. Return the pan to the stove, salt and pepper to taste and toss for a minute over medium heat. Add the chicken stock, turn the heat to low, cover and simmer for 15 minutes. If you like a firmer, more crunchy brocoli check for texture earlier.

Serve: on top of penne or your favorite cut of pasta with warmed cannellini beans and grilled italian sausage. HOME