You see broccoli rabe in the produce section of your grocery store, but you wonder, how do I cook this? Watch my video on taking every step of the process and you will love the results.
Broccoli rabe is so delicious with Italian sausages and white cannellini beans. I love it as a side dish, all by itself.
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I’m making sauteed broccoli Rob or rapini as the Italians call it the first thing you’re going to want to do is unwrap it and then trim off just the tiniest bit of those stems before we even wash it you’ll see that you have a crisp cut now and don’t throw away any of these beautiful leaves they’re all part of the dish so I’m going to wash everything now before I cut this down always do that make sure your veggies are whole before you cut because you lose a lot of flavor get some of that water out of there cuz we’re going to put this into hot oil later on and it’s also a really good idea to try and dry your broccoli R off with some paper towels once again you don’t want that water getting into some hot oil it will really hurt you you want to cut those stems into about a 1 or 2 in piece you want them to cook at the same rate as the leaves and the broccoli part of this so they’re really hard so you going to have to cut them down if you keep them large it won’t work out very well so here’s the rest of the broccoli R and now I’m only going to cut this in half sometimes I cut it in/ thirds and that’s going to be just right now let’s get ready to start cooking I have a sauté pan and some extra virgin olive oil I’m putting about 3 tablespoons or just coat the bottom if that’s easy I want to make sure that it’s really really hot before I add my broccoli R lightly floating your hand over the oil always gives you that feel of whether or not your oil is Hot or Not So now that the broccoli R is in I’m going to Salt it I love using kosher or sea salt because it really adds a beautiful flavor to food now I have about three garlic cloves that I’ve minced really fine and I’m adding them a little later because I didn’t want them to burn early on so get those stirred into your broccoli robber really well you’ll want to check out one of your stems that’s cooking because that’s going to be the hardest part of this and you want to make sure that that is done I’m checking now because I’m going to add some chili pepper flakes to the dish this is very classic now you’ve got to be careful with these they can be kind of hot I’m putting barely a teaspoon in and once you put them in you can’t get them back out so you want to go with a little bit less get those chili pepper flakes totally mixed in now I really like to put a lid on my broccoli Rob because it kind of steam Cooks the rest of the way I’m not adding any kind of water or anything and here’s a stem that I’m going to taste and it’s done so plate your broccoli Rob this is also so wonderful with sauteed Italian sausages you can also mix in one can of white calini beans that have been drained and rinsed and it’s quite the dish if you haven’t had a chance to subscribe to my channel yet please do I would really love it and please give this video a like as it really helps too
2 Comments
Rapini is frequently blanched before sauteing in Italy to reduce bitterness. I'll have to try it this way.
I've done the blanching first technique, but find that just sauteeing works great. Thanks for your comment!❤