又名
rapini, brocoli rabe, broccoli rape, brocoletti di rape, brocoletto
What is it?
This distant cousin ofbroccolihas slender stalks, toothed, leafy greens topped with small broccoli-like florets. It’s native to the Mediterranean (and especially beloved in Italy). It has a distinctively bitter, peppery flavor that can be an acquired taste. The intense, somewhat nutty taste makes raab a distinctive foil for other assertive flavors. Classic Italian partners include garlic, red pepper flakes, anchovies, tangy black olives, sausage, sharp cheeses, and fruity olive oil. For an Asian profile, use garlic, red pepper flakes, and ginger, with splashes of soy sauce and sesame oil or oyster sauce. You can’t go wrong with citrus zest and juice. At the other end of the spectrum, bland or starchy foods such as eggs, pasta, potatoes, beans, and grains provide a neutral canvas for broccoli raab’s punch.
Kitchen math:
One pound yields four servings as a side dish.
How to choose:
When buying, look for deep, bright-green color, crisp stems, and fresh leaves, with no sign of wilting or yellowing.
How to prep:
Rinse a bunch of raab by dunking and swishing in cold water and then shake off the excess moisture. Trim about 1/2 inch off the stems, or more if they seem tough. Discard any loose leaves, especially those from the outside of the bunch that look battered. Broccoli raab cooks quickly; it gets tender in about three minutes. Steaming, sautéing, braising, and stir-frying are all good ways to cook broccoli raab. If you want to cut some of the bitterness, blanch it first in salted boiling water for a minute or two, then drain and refresh under cold water. This step can be done well ahead of cooking the final dish, and from this point the vegetable requires only a few minutes of steaming, boiling, or sautéing.
如何存储：
将未洗净的西兰花ra子存储在酥脆的抽屉中长达几天。
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RecipeBraised Broccoli Raab with White Wine and Garlic
Think of this as the Italian version of “potlikker” greens—broccoli raab, simmered on the stovetop with lots of garlic, wine, extra-virgin olive oil, and spicy pepper flakes. The dish actually…
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Recipe用韭菜炒西兰花
A side dish of broccoli rabe makes a good counterpoint to the rich, hearty dishes popular in winter.
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Recipe西兰花兔和土豆披萨
Broccoli rabe and potatoes, a classic Italian combination, is even better topped with creamy, smoky mozzarella.
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RecipePasta with Clams, Broccoli Raab, and Chile
甜马尼拉蛤lam在这道令人满意的菜中平衡了略微苦涩的西兰花。将面食和西兰花ra煮在一起可以节省时间，使面食本身更美味。
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RecipeFarro Salad with Broccoli Rabe and Poached Egg
This salad is delicious for breakfast, lunch, or dinner. It’s easy to make (particularly if you have cooked farro on hand), healthy, and satisfying. In place of the broccoli rabe,…
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RecipeSautéed Broccoli Raab with Balsamic Vinegar
Mildly bitter broccoli raab is tempered with sweet balsamic vinegar, garlic, anchovies, and a touch of hot chile. Even if you think you don’t like anchovies, don’t leave them out—their…
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its too healthy
its very healthy