“Mama’s Broccoli Rabe (or as we pronounce it Broccoli Rob-Bee)”

(Whole 30 Compliant)



IMG_1037

Broccoli Rabe is an Italian vegetable that most of you might be familiar with on Italian restaurant menus paired with sausage and pasta.

Well to me, growing up with an Italiano mama, it was a regular vegetable on our dinner plates.

When it was in season (and on sale), we would find it on our Sunday dinner plates where one might find regular broccoli, brussel sprouts, string beans, etc.

With that said, as a child, I wouldn’t go near this side dish with a ten foot pole.  My mom and dad called it “Bitterweed” and I thought that name a perfect fit.  I still don’t think my brother eats it, and my Italian husband, forget it.

Me on the other hand, I kept trying it every time it was served because, well, I love to try everything.   As my dad says, “Just try it, what have you got to lose?” I can’t really argue with that and my curiosity has always been peaked by this vegetable.  Just like my mom told me I would regret quitting the piano (and she was right), she also told me that “broccoli rabe is something that you will grow to like”. Well….

I’m not exactly sure when the change happened…I think it was at some point in college…but it did. This “bitter weed” that had previously disgusted me suddenly started to be okay.  No, not just okay, good.  No, not just good, DELICIOUS.  I couldn’t get enough. Two, sometimes three helpings.  My parents started needing to buy more of it when we would eat it because I was eating my share and their share.  I NEEDED to learn how to make this scrumptious dish.

And so I did…

AND…

I am going to share with YOU how my mom (and I) do it.  You are now officially part of the

“Mama Nor-ee-gee” Italian clan.

  Welcome!

(Be careful what you do with this knowledge. Don’t go against the family ;))

 Side note: This is NOT how restaurants do it, as restaurants blanch it to cut the bitterness.

I rather like the bitterness these days.  Maybe it’s the years of conditioning ;).

You can eat this as a side dish, or pair it with pasta as mentioned above and I’ve even tossed it in my eggs for breakfast (on the rare occasion there is any leftover). Additionally, I will order a side of broccoli rabe as a starter, in place of my salad, at my favorite fancy Italian restaurants (where I know it’s good).  I hope these serving suggestions serve as a jumping off point for you and feel free to let your mind wander and explore the possibilities with this ingredient.

I can’t wait to hear about your favorite ways to enjoy Broccoli Rabe. (Remember to give it more than one chance ;)).  Let me know how it goes!

IMG_1031

 

Ingredients:

5-6 Cloves of Garlic, sliced thinly (we LOVE garlic, you can use less)

A Full bunch of Broccoli Rabe, stems removed and chopped into 1 inch pieces

Oil (my mom uses olive oil which tastes better, but I use coconut oil these days for the health benefits)

Salt

Pepper

 Cup of Cold Water

Directions:

Add about 2 TBSPNs of oil to a warm sauté pan.  When the oil is warm, add the garlic just to warm it.  You can brown it a little, but not too much as you don’t want it to burn as you cook the rabe.

Add the broccoli rabe to the pan and toss around in the garlic oil to coat the greens.  The greens will start to become shiny.

At this point when they are just starting to turn a vibrant green and the pan is hot, toss in a splash of the cold water. Just a splash.  You may not need more.  As the water evaporates, it will steam the rape and cook it, so the stalks will become tender.

Toss the now dampened broccoli in the pan to finish cooking and add salt and pepper to taste.

Let sit on low heat for a few minutes. (Sometimes mom will cover the pan at this point).  You will know it’s done when the stalks are tender and it’s a beautiful, vibrant green.  (See pictures below) Careful not to overcook it.  It’s more bitter if you do.

That’s it!  Some folks serve it with a wedge of lemon and red pepper flakes, but I think it’s good as is.  Let me know what you think!

Below I’ve pictured the broccoli as I plated it with spaghetti squash one night for dinner.

Buon Appetito!

IMG_1046

5 from 1 reviews
Mama's Broccoli Rabe
 
Sherri:
Recipe type: Side Dish
Cuisine: Italian/Healthy/Paleo/Vegan/Vegetarian
Prep time:
Cook time:
Total time:
Save Print
 
Ingredients
  • 5-6 Cloves of Garlic, sliced thinly (we LOVE garlic, you can use less)
  • A Full bunch of Broccoli Rabe, stems removed and chopped into 1 inch pieces
  • Oil (my mom uses olive oil which tastes better, but I use coconut oil these days for the health benefits)
  • Salt
  • Pepper
  • Cup of Cold Water
Directions
  1. Add about 2 TBSPNs of oil to a warm sauté pan. When the oil is warm, add the garlic just to warm it. You can brown it a little, but not too much as you don’t want it to burn as you cook the rabe.
  2. Add the broccoli rabe to the pan and toss around in the garlic oil to coat the greens. The greens will start to become shiny.
  3. At this point when they are just starting to turn a vibrant green and the pan is hot, toss in a splash of the cold water. Just a splash. You may not need more. As the water evaporates, it will steam the rape and cook it, so the stalks will become tender.
  4. Toss the now dampened broccoli in the pan to finish cooking and add salt and pepper to taste. Let sit on low heat for a few minutes. (Sometimes mom will cover the pan at this point). You will know it’s done when the stalks are tender and it’s a beautiful, vibrant green. Careful not to overcook it. It’s more bitter if you do.