Everyday Vegetables: Broccoli Rabe

Broccoli rabe is one of those vegetables that many only eat at Italian restaurants, never thinking that it could be simple and quick to make at home.

In fact it's one of the simplest vegetables to cook.  It's quick to do and always successful.  Plus it's a vegetable that can be cooked in advance and then easily re-heated, making it a great side dish for a more elaborate meal or company.

Sometimes called rabe or rapini, broccoli rabe is a leafy green vegetable that is popular in Italy, and increasingly also here.  It's extremely good for us (full of beta carotene and vitamin C, among other things) and has a slightly bitter taste that makes it delicious as a side dish on its own or else mixed with other ingredients, such as Italian sausage or pasta, most classically the little ear-shaped Orecchiette pasta. 

Most people I know love broccoli rabe and react to a home cooked version with delight.  I love it on its own as a vegetable, especially when the rest of the meal has some flavor that can stand up to it, as an osso buco or a pot roast.  While some think of broccoli rabe as a winter vegetable, in fact it's available year-round and can be eaten warm or at room temperature. 

There are many fancy recipes with lots of technique for cooking this leafy green that can also have a thick stalk.  What's important to know is that the vegetable is not fragile and that it cooks easily and quickly, including the stalks.  I've tried many recipes and find that the simplest way to cook it is also the best.

Serves 4.

Ingredients

One or two bunches of broccoli rabe (it cooks down a bit so anticipate that when deciding how much to make)
2 to 3 tablespoons of olive oil 
2 garlic cloves, peeled and sliced as thin as possible
Pinch of red pepper flakes (more or less to taste)
Pinch of salt

While this may seem complicated, it's really very simple:  all you're doing is steaming the broccoli rabe and then finishing it in a little olive oil and garlic.

1. Carefully untie the bunch of broccoli rabe and while holding the bunch together with one hand, with the other cut off the thick, coarser ends of the stalks.
2. Pick through the leaves, discarding any that look unappetizing or yellow, and wash the remaining leaves, florets and stalks in a generous amount of cold, clear water, just as you'd do with spinach.  Rinse several times until the water is totally clear and without sand or debris.
3. Lift the broccoli rabe out of the water and either shaking by hand or using a salad spinner, remove the excess water, leaving a few droplets of water on the leaves.
4. Use a vegetable peeler to trim off any rough surface on the remaining stalks so that you keep the stalks but what's there is tender
5. In a large pan that can take a cover -- such as a 12" fry pan or large sauté pan or shallow roaster with a cover -- put the broccoli rabe into the dry pan.  Add a pinch of salt.  Do not add any oil yet (don't worry -- it won't stick).  Cover and turn on medium heat.
6. The water that remains on the leaves, helped by the cover on the pan, will enable the broccoli rabe to steam and soften.  You don't have to watch the pan constantly, but don't wander far:  you want to lift the cover and rotate the vegetable in the pan (but put the cover back on) so that it all cooks evenly and nothing sticks to the pan.  If you're concerned it's too dry, add a tablespoon or so of water but not too much.
7. In about 10 minutes the leaves and stalks will have softened and there will probably be a little excess water in the pan.  Turn off the heat and remove the broccoli rabe from the pan and place in a bowl just to hold it for the next step.

Take the pan you've just cooked in and either quickly rinse it out or just use a paper towel to wipe out any remaining moisture and put it back on the stove. 

• Add 2 to 3 tablespoons of olive oil to the pan 
• Heat to medium-high and add the garlic and red pepper flakes.  With a wooden spoon, cook the garlic in the oil just to the point that it begins to turn golden (don't over cook the garlic or else it will turn bitter!)
• Return the cooked broccoli rabe to the pan and turn to coat in the olive oil and garlic/red pepper mixture to finish cooking and to warm through.

Serve immediately. 

If you prefer to cook this ahead of time, you can either do the entire recipe and then carefully reheat (try not to over-cook it at the end or else you'll lose some of its bright flavor) or else just pre-cook the broccoli rabe finish the last  the last step, i.e., browning the garlic and combining with the steamed broccoli rabe, just before serving.

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