Broccoli rabe packs peppery punch

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Broccoli rabe packs peppery punch

Janny Hu, Chronicle Staff Writer

 

Sunday, January 17, 2010

 

 

 

Broccoli rabe wears many hats, even in its name. Also called rapini, Italian

broccoli, Italian turnip and broccoli de rape - just to name a few - this dark

leafy green is a favorite addition to soups, pastas and side dishes.

 

 

Seasonal Cook

Broccoli rabe packs peppery punch 01.17.10

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Despite its name, though, broccoli rabe is more closely related to the turnip

than broccoli, as evidenced by their similar leaves. It's characterized by

ruffled leaves, baby florets and long stalks, and packs a pleasantly bitter

taste.

 

That peppery punch makes broccoli rabe a quick and easy partner for pasta

dishes, especially dressed with garlic and chile. Or skip the carbs and simply

serve the greens as a side dish.

 

David Retsky of County Line Harvest in Petaluma loves sauteing broccoli rabe in

olive oil with giant green garlic and sprinkling in some chile flakes.

 

" It just helps take that bitterness out, " he says.

 

 

How to select: Broccoli rabe should have vibrant green leaves and tight florets.

Avoid stalks that are too thick, though the bottoms should be cut off before use

anyway. Also avoid yellowing or wilting leaves.

 

How to use: As with sturdier greens such as kale and chard, broccoli rabe won't

turn to mush when cooking, be it steamed, sauteed or braised.

 

Try sauteing in olive oil with a little garlic, salt and lemon juice. I also

like tossing blanched greens into soups.

 

How to store: Retsky recommends storing broccoli rabe in a plastic bag in the

refrigerator for as long as five days.

 

When in season: Farmers' markets usually carry broccoli rabe from fall to late

spring, with winter considered the peak season because of the cool weather,

which helps lessen the bitter edge. Broccoli rabe can also be found year-round

at supermarkets.

 

E-mail Janny Hu at jhu.

 

This article appeared on page K - 2 of the San Francisco Chronicle

 

 

 

 

 

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danaman1/17/2010 7:09:14 AM

 

Great stuff!

 

Also try in sesame oil instead of olive oil. The nutty flavor of sesame oil

nicely complements the vegetable's bitterness. Go for broke and add chopped

hearts of palm. Some plump prawns tossed in during the last 5 minutes will make

it really wow.

 

..

 

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