broccoli rab question

orion said:

being one of the last persons on the planet to try this, what is the best way to prepare it?

I don't have any meals planned around it, just thought it was time to try it. Thanks.

Susan

I had it in an local Ma & Pa italian restaurant. They served it with italian sausages. It was great!

producepete.combroccolirabeandsausage.htmlOpen ↗

Enjoy,

Richard

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Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Quoted message said:

being one of the last persons on the planet to try this, what is the best way to prepare it?

I don't have any meals planned around it, just thought it was time to try it. Thanks.

Susan

It's great, if you like bitter greens you'll love rabe. Here are a couple simple standbys to
get started:

1) Orecchiette (ear shaped) pasta with broccoli rabe, garlic, anchovies and red pepper flakes. Just
clean two bunches of rabe and cut into small pieces. Sautee anchovies (preferably salt packed
then soaked), and 3 cloves of garlic sliced in 4 tbs of olive oil. Add a pinch of red pepper
flakes. Add the rabe and sautee till tender. If the garlic starts browning too much, add a few
tbs of water and cover till the rabe is cooked through. Season with salt to taste. Boil 6 quarts
of water and add a generous amount of salt. Cook the pasta till a little under al dente. Reserve
1/4 cup of pasta cooking water. Combine the cooked rabe with the pasta and losen the sauce with a
couple of tbs of pasta cooking water and finish cooking the pasta until al dente in the sauce.
Add a few drops of lemon juice and a drizzle of extra virgin olive oil to finish. Add grated
pecorino cheese when serving.

2) For a side dish, just saute some sliced garlic, and chili flakes in evoo, add rabe and saute til
tender, add salt and pepper.

-Suz

Another poster has already suggested sautéing with garlic, and I agree completely/

This is also good in Chinese stir-fried dishes.

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Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"orion" <[email hidden]> wrote in message news:SxIHb.15648$7D3.6574@fed1read02...

Quoted message said:

being one of the last persons on the planet to try this, what is the best way to prepare it?

I don't have any meals planned around it, just thought it was time to try it. Thanks.

Susan

Richard Periut said:

I had it in an local Ma & Pa italian restaurant. They served it with italian sausages. It
was great!

I went to lunch today, someone order spaghetti alio olea (laugh did I mangle that spelling) with
broccoli raab. Looked good to me. I'd make it like that any day.

Wound up in, how should I put it ... an Italian strip mall storefront type of place. Not my usual
destination. But okay. Well, turns out the owners are from Naples, Italy. Food was pretty good,
plenty of different things you could order, not just baked stuff with red sauce and melted cheese
all over it. Many pasta/vegetable, sauce combinations, and of course chicken/veal/whatever.

Well, holy crow, their plates were the size of ... well, bigger than your standard keyboard. And
full! With 5 people at the table, that was a bunch of food!! Let's just say, set for dinner and
lunch, at least. Plenty of breads, and not just your usual Italian loaf.

nancy

Good deal, this gives me a place to start. I also liked the sausage recipe. Is there any way to make
it less bitter?

"CapnFntasy" <[email hidden]> wrote in message news:20031228174000.09478.00001418@mb-
m17.aol.com...

Quoted message said:

Quoted message said:

being one of the last persons on the planet to try this, what is the best way to prepare it?

I don't have any meals planned around it, just thought it was time to try it. Thanks.

Susan

It's great, if you like bitter greens you'll love rabe. Here are a couple simple standbys to get
started:

1) Orecchiette (ear shaped) pasta with broccoli rabe, garlic, anchovies

and

Quoted message said:

red pepper flakes. Just clean two bunches of rabe and cut into small

pieces.

Quoted message said:

Sautee anchovies (preferably salt packed then soaked), and 3 cloves of

garlic

Quoted message said:

sliced in 4 tbs of olive oil. Add a pinch of red pepper flakes. Add the

rabe

Quoted message said:

and sautee till tender. If the garlic starts browning too much, add a few

tbs

Quoted message said:

of water and cover till the rabe is cooked through. Season with salt to

taste.

Quoted message said:

Boil 6 quarts of water and add a generous amount of salt. Cook the pasta

till a

Quoted message said:

little under al dente. Reserve 1/4 cup of pasta cooking water. Combine the cooked rabe with the
pasta and losen the sauce with a couple of tbs of

pasta

Quoted message said:

cooking water and finish cooking the pasta until al dente in the sauce.

Add a

Quoted message said:

few drops of lemon juice and a drizzle of extra virgin olive oil to

finish. Add

Quoted message said:

grated pecorino cheese when serving.

2) For a side dish, just saute some sliced garlic, and chili flakes in

evoo,

Quoted message said:

add rabe and saute til tender, add salt and pepper.

-Suz

In article <SxIHb.15648$7D3.6574@fed1read02>, "orion" <[email hidden]>

Quoted message said:

being one of the last persons on the planet to try this, what is the best way to prepare it?

I don't have any meals planned around it, just thought it was time to try it. Thanks.

Susan

I like to saute it in olive oil and garlic...

--
Nancy Howells (don't forget to switch it, and replace the 😉 to send mail).

"orion" <[email hidden]> wrote in message
news:SxIHb.15648$7D3.6574@fed1read02...

Quoted message said:

being one of the last persons on the planet to try this, what is the best way to prepare it?

I don't have any meals planned around it, just thought it was time to try it. Thanks.

Susan

Blanch in salted boiling water then shock in ice water to set the color and stop the cooking.

The serve cold with some EVOO, salt, pepper, and a splash of red wine vinegar.

Dimitri

Hello

For those of you who find raab bitter, or who may like to try a different species of the vegetable,
try a leafless, mostly head and flower variety, available at some markets and at farmers markets. It
cooks very quickly - either sautéed or boiled - and is great in just about any recipe mentioned on
this thread.

Regards

Jerry @ The Artisan theartisan.nettheartisan.netOpen ↗

"orion" <[email hidden]> wrote in message news:SxIHb.15648$7D3.6574@fed1read02...

Quoted message said:

being one of the last persons on the planet to try this, what is the

best

Quoted message said:

way to prepare it?

I don't have any meals planned around it, just thought it was time to

try

Quoted message said:

it. Thanks.

Susan

So, would it be best to forgo the leaves and just use the flower/broccoli portion?

"Jerry DeAngelis" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello

For those of you who find raab bitter, or who may like to try a different species of the
vegetable, try a leafless, mostly head and flower variety, available at some markets and at
farmers markets. It cooks very quickly - either sautéed or boiled - and is great in just about any
recipe mentioned on this thread.

Regards

Jerry @ The Artisan theartisan.nettheartisan.netOpen ↗

"orion" <[email hidden]> wrote in message news:SxIHb.15648$7D3.6574@fed1read02...

Quoted message said:

being one of the last persons on the planet to try this, what is the

best

Quoted message said:

way to prepare it?

I don't have any meals planned around it, just thought it was time to

try

Quoted message said:

it. Thanks.

Susan

Thanks Richard, you gave me a jumping off place. Once I get the taste of it I'll be able to be more
creative. Susan

"Richard Periut" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

orion said:

being one of the last persons on the planet to try this, what is the

best

Quoted message said:

Quoted message said:

way to prepare it?

I don't have any meals planned around it, just thought it was time to

try

Quoted message said:

Quoted message said:

it. Thanks.

Susan

I had it in an local Ma & Pa italian restaurant. They served it with italian sausages. It
was great!

producepete.combroccolirabeandsausage.htmlOpen ↗

Enjoy,

Richard

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Thanks, Louis. I can see it in stir-fry. I'm thinking something not overpowering, like shrimp and
the usual vegetables? Maybe a speck of sesame oil and a speck of ginger? Susan

"Louis Cohen" <[email hidden]> wrote in message news:0kJHb.687503$Fm2.593380@attbi_s04...

Quoted message said:

Another poster has already suggested sautéing with garlic, and I agree completely/

This is also good in Chinese stir-fried dishes.

--
--------------------------------------------------------------------------

--

Quoted message said:

----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"orion" <[email hidden]> wrote in message
news:SxIHb.15648$7D3.6574@fed1read02...

Quoted message said:

being one of the last persons on the planet to try this, what is the

best

Quoted message said:

Quoted message said:

way to prepare it?

I don't have any meals planned around it, just thought it was time to

try

Quoted message said:

Quoted message said:

it. Thanks.

Susan

Thanks, Nancy. I'm working up some ideas for this veggie. I've done a few recipe searches,
foodtv.com, etc. and think I'll just have to jump in and try it.

Susan

"Nancy Howells" <[email hidden]> wrote in message news:hnowells-
[email hidden]...

Quoted message said:

In article SxIHb.15648$7D3.6574@fed1read02 said:

being one of the last persons on the planet to try this, what is the

best

Quoted message said:

Quoted message said:

way to prepare it?

I don't have any meals planned around it, just thought it was time to

try

Quoted message said:

Quoted message said:

it. Thanks.

Susan

I like to saute it in olive oil and garlic...

--
Nancy Howells (don't forget to switch it, and replace the 😉 to send

mail).

orion said:

being one of the last persons on the planet to try this, what is the best way to prepare it?

You'd find a lot more recipes if you spelled it correctly; broccoli rabe.

Great in minestrone... also terrific in stromboli with cheese and salami.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

And I realized this as soon as I had pressed the enter key, but thanks for pointing it out to me.

"PENMART01" <[email hidden]> wrote in message news:20031228215020.28496.00002950@mb-
m18.aol.com...

Quoted message said:

orion said:

being one of the last persons on the planet to try this, what is the best way to prepare it?

You'd find a lot more recipes if you spelled it correctly; broccoli rabe.

Great in minestrone... also terrific in stromboli with cheese and salami.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Okay, Capn, I think I'll do that. I'm developing a taste for spinach and greens. I too may have been
thinking of broccolini. I'll try just about anything, one of my favorites has been bbq rattlesnake.

Tastes like chicken.

"CapnFntasy" <[email hidden]> wrote in message news:20031228223928.09478.00001435@mb-
m17.aol.com...

Quoted message said:

No, IMO. Broccoli rabe is a leafy green, so take away the leaves and you

are

Quoted message said:

not left with much. If you want to try rabe, why not just cook it how it

is

Quoted message said:

meant to be cooked? It is naturally bitter, yes, but that is a good thing.

If

Quoted message said:

you don't like bitter flavors you may want to just stick to broccoli and

forget

Quoted message said:

rabe. The previous poster who suggested the other kind of rabe, was I

think

Quoted message said:

referring to broccolini, which is a different vegetable than rabe. I think

you

Quoted message said:

should just try it and decide for yourself if you like the bitterness or

not.

Is that the same as Rapini?

Quoted message said:

You'd find a lot more recipes if you spelled it correctly; broccoli rabe.

Great in minestrone... also terrific in stromboli with cheese and salami.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

orion said:

I don't have any meals planned around it, just thought it was time to try it. Thanks.

Susan

This is my favoite

Broccoli Rabe & Sausage

1 1/2 pounds broccoli rabe (with flowers), trimmed. (Easy to find in an Oriental food store under
the name "Gai Lan", also called Chinese Kale, Chinese Broccoli, Gai Lon, Gai Larn, Kai Laarn) 1
pound sausage Garlic cloves, slivered (to taste) Red pepper flakes (to taste) 2 cups chicken
stock Olive oil

Heat olive oil in a large deep skillet over medium heat. Brown the sausage links on all sides until
cooked through. Remove the links from the pan and slice on a bias. Add slivered garlic, red pepper
flakes, stir to incorporate. Return the sausage back to the pan, along with broccoli rabe and
chicken broth. Sauté with the stock for 5 minutes until the rabe is wilted. Serve.

Great with pork dishes.

Windy said:

orion said:

I don't have any meals planned around it, just thought it was time to try it. Thanks.

Susan

This is my favoite

Broccoli Rabe & Sausage

1 1/2 pounds broccoli rabe (with flowers), trimmed. (Easy to find in an Oriental food store under
the name "Gai Lan", also called Chinese Kale, Chinese Broccoli, Gai Lon, Gai Larn, Kai Laarn) 1
pound sausage Garlic cloves, slivered (to taste) Red pepper flakes (to taste) 2 cups chicken stock
Olive oil

Heat olive oil in a large deep skillet over medium heat. Brown the sausage links on all sides until
cooked through. Remove the links from the pan and slice on a bias. Add slivered garlic, red pepper
flakes, stir to incorporate. Return the sausage back to the pan, along with broccoli rabe and
chicken broth. Sauté with the stock for 5 minutes until the rabe is wilted. Serve.

Great with pork dishes.

To much chicken stock, make that just enough to steam it so the rabe will wilt.

BC

Quoted message said:

From: Windy [email hidden]
Date: 1/6/04 3:32 PM Pacific Standard Time
Message-id: <[email hidden]>

orion said:

I don't have any meals planned around it, just thought it was time to try it. Thanks.

Susan

This is my favoite

Broccoli Rabe & Sausage

1 1/2 pounds broccoli rabe (with flowers), trimmed. (Easy to find in an Oriental food store under
the name "Gai Lan", also called Chinese Kale, Chinese Broccoli, Gai Lon, Gai Larn, Kai Laarn) 1
pound sausage

I don't think gai lan is the same as broccoli rabe. I've bought and eaten both, and gai lan has none
of the bitterness of broccoli rabe-- I just steam it and toss or top with oyster sauce. I couldn't
eat broccoli rabe that way-- it has to be blanched (vigorously) and/or cooked with something very
rich and savory to alleviate some of the bitterness.

Jen San Francisco