Isn't it pretty, broccoli rabe aka rapini?(And in case you're wondering like I did,
it's pronounced rob, as in the orange-breasted robin.)
In March 2006, A Veggie Venture set out to cook -- several times! -- these wonderful leafy greens with scattered clusters of broccoli-like florets.
Other food bloggers and readers were invited to share their own favorite broccoli rabe concoctions.
Here's what we came up with!
Pasta with Broccoli Rabe & Sausage Sweetnicks' Little Nick loves this!
Pasta with Sausage & Broccoli Rabe from A Veggie Venture
Shell Pasta with Sausage & Greens from Simply Recipes
Guy Card-Saving Pizza from Something in Season
Linguini with Rapini from The Garden of Eatin'
Sausage & Broccoli Rabe with Orecchiette from Mona's Apple
Pasta with Broccoli Rabe & Smoked Mozzarella from Sweetnicks (vegetarian)
Pasta with Broccoli Rabe & Spiced Pork from Nosh
Potato, Leek, Sausage & Broccoli Rabe Pizza from StephenCooks (a must read: where Veggie Evangelism breaks into song ...)
Rapini and Chickpeas from Kitchenography
Rapini with Olives, Pancetta and Pasta from Kitchenography
Penne with Sausage, Beans and Broccoli Rabe from Kalyn's Kitchen
SIDE DISHES
Broccoli Rabe with Oil and Garlic StephenCooks, includes a terrific primer
Broccoli Rabe with Peppers from A Veggie Venture
Broccoli Rabe Stew from Cooking with My Grasp (vegetarian, with artichoke and sun-dried tomatoes)
Potato, Cabbage & Rapini Colcannon A Veggie Venture (perfect for St. Patrick's Day)
Steamed Broccoli Rabe A Veggie Venture
SANDWICHES
Provolone and Broccoli Rabe Panini from s'kat and the food (another rapini convert ... which would make a delicious sandwich a rapini panini, yes?!)
SOUP
Broccoli Rabe & Pasta Soup Salt and Pepper
Turkey Soup with Broccoli Rabe & Dumplings from Noshes, Thoughts & Reves
3/10/06 IS BROCCOLI RABE THE NEW SPINACH? ... I'm a fiend for greens and typically buy two or three big bags of spinach a week. But lately I haven't been happy with the supermarket spinach. It's tougher. It's more stem than leaf. It seems tough not tender. And it's WAY more expensive than even a year ago. But since I've been buying broccoli rabe (thanks again to Debbie, the new produce manager at my local Schnucks store, for ordering it!) here's what I've found. Broccoli rabe is fresher. It's easier to wash and trim. And it's WAY cheaper, $1.70 a pound vs $5.50 for an equivalent amount of spinach. The only downside is that broccoli rabe does need to be used within a day or two, where the spinach can last for up to a week. Is broccoli rabe the new spinach? At my house, definitely!
3/15/06 IS BROCCOLI RAAB THE 'LEAFY GREEN' OF THE CANOLA PLANT? I asked the question here. This piece from the San Francisco Chronicle sorts it out. The short answer is "no" but they do share the same (ahem) genetic roots.
BROCCOLI RABE NUTRITION ESTIMATE
Per 1/4 pound serving: 40 Cal (0% from Fat, 50% from Protein, 50% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 4 g Carb; 3 g Fiber; 0 mg Calcium; 0 mg Iron; 60 mg Sodium; 0 mg Cholesterol
(c) Copyright 2006 Kitchen Parade
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Your Comments:
Check out my blog today! I posted a ton of pics!!!
Kalyn, I love that you got your store to order it-that is great! Though sad to hear it was broccolini...
Provolone and Broccoli Raab Panini
Usually I make it with pasta
but sometimes I make it with chick peas.
The only things that keep me from eating it multiple times a week are my husband's failure to embrace rapini as whole-heartedly as I have and the fact that none of the grocery stores I frequent seem to carry it consistently although I notice I am seeing it more frequently.
LOL!!
If you would like to store it for future use -this is how you do it. Par boil for only a few minutes until semi- tender, strain it until almost dry then you put in freezer bags and it will be good for an entire year. If you don't want to do that, then it can be canned like you would spinich.
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