Broccoli rabe (commonly marketed in English as broccoli raab, rapini or rabe) is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. It is known for its slightly bitter taste, and is particularly associated with Italian, Galician, and Portuguese cuisines. Within Italian cuisine, the plant is heavily associated with Southern Italian cuisine.
Broccoli Rabe & Sun-Dried Tomatoes with Pine Nuts
- 1 bunch rapini about 1 lb (500 g)
- 3 tbsp 50 mL olive oil
- 2 tbsp 25 mL pine nuts
- 3 tbsp 50 mL chopped sun-dried tomatoes
- 1/4 tsp 1 mL salt
Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
In same skillet, heat olive oil over medium heat. Toast pine nuts over low heat until light brown, about 4 minutes. Add cooked rapini and sun-dried tomatoes and heat.
Photo credit: Williams Jones