Broccoli Rabe 101
Broccoli rabe has a slight bitter taste; but don’t let that shy you away from giving it a try. The stems have a milder flavor than the leaves. Its stems, leaves, floral buds, and flowers are all edible.
BUYING BROCCOLI RABE
Choose small, firm broccoli rabe, with few buds or open flowers.
Avoid broccoli rabe with limp stems or leaves that are wilted or yellowed.
STORING BROCCOLI RABE
In The Fridge: 1 week, unwashed, in a loosely closed or perforated plastic bag.
PREPARING BROCCOLI RABE
Wash broccoli rabe well. Remove the base of the stems, leave the rest whole or cut into pieces. The stem takes longer to cook, so the leaves may be removed from the stem.
Boiled: Cook stems in very small amount of water for 1 minutes, then add the leaves and buds, cook for an additional 2-4 minutes.
Broccoli rabe can also be blanched for 1 minute, but this reduces its flavor.
DID YOU KNOW
Did you know that broccoli rabe is 89% water?
(Taken from the culinary textbook, “The Visual Food Lover’s Guide”)