Broccoli Rabe has big flavor and big culinary opportunities. You pronounce it “Broccoli Rob” and sometimes it is sold as “Rapini.” It’s is a bitter, nutty green that is part stem and leaf like Kale with a few floret buds like Broccoli. My favorite preparations, and I crave these dishes, are 1) simply sautéed with garlic and olive oil, 2) served with melted sharp provolone and thinly sliced pork loin on a crusty Italian roll 3) tossed with pasta and red pepper flake.
Sauté, braise, steam or roast it then add it to pastas, side with sausage or pork or chicken, throw it in omelets and use it in lots of high flavor recipes! Broccoli Rabe is a delicious bold flavor, but is also adored among those who are into cooking nutrient-rich greens thanks to its high levels of potassium, iron, calcium, dietary fiber plus Vitamins A, C and K and lutein. In fact, Broccoli Rabe is showing up in green juices and green smoothies too.