So What’s Wrong with Broccoli Rabe?
Who Can Resist All of this Green Goodness?
Every time I cook broccoli rabe, (aka broccoli raab, and rapini) I get a reaction like there’s poison on the plate for dinner. Oh no, broccoli rabe. Ewww, broccoli rabe. Do I have to have the broccoli rabe?
Just look at how beautiful the fresh green leaves are. They need very little to turn them into a perfect side dish other than some olive oil, sea salt, sometimes chopped garlic, and a little water or broth. You cook them until they’re tender, preferably before they lose their vibrant green color. That’s it.
Broccoli Rabe is non-fat, low-cal, and high in vitamins A and C. They also possess those phytochemicals that are prized for their cancer fighting properties.
You can serve broccoli rabe as a side dish. Or you can toss it with pasta, typically orechiette. Add some Italian sausage, and/or grated parmesan cheese. There’s a comfort food dinner if I’ve ever met one.
Sure, you need to be comfortable with bitter flavors to enjoy the vegetable. But broccoli rabe can be mellowed with the appropriate preparation. Plus, what’s wrong with a little bitter flavors here and there? Must we always feed our sweet tooth?
Therefore, in response to my own question, there’s nothing wrong with broccoli rabe, everything good with it, and I’m going to continue serving it, like or not.
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4 Responses to “So What’s Wrong with Broccoli Rabe?”
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Broccoli Rabe, when prepared right (Olive oil, Garlic, cooked so that it’s a little crispy, wilting, but not soggy) is fantastic. The green has a unique flavor and texture and the garlic and olive oil modify the bitterness. It adds up to an exquisite vegetable side dish.
Those who don’t like Broccoli Rabe have never had it properly prepared…or simply have no taste.
You have a fine palate, JoeP.
Did you ever experiment with a Broccoli Rabe and Belgian Endive salad?
No. Do you have a good recipe for that? I love belgian endive too.