Broccoli Rabe is a cool weather crop, it grows best in the early spring and late fall.
Place greens in a plastic bag and refrigerate.
Greens will hold their flavor for up to a week.
Remove greens from the larger stems and chop.
Chop stems, some people like to pound the stems to make them more tender
2-3 inch pieces take about 5 minutes to steam
Sauté chopped garlic in olive oil for a few minutes and then add the chopped stems and continue to sauté for a few more minutes. Then add the chopped greens and a few tablespoons of water and cover. Cook for 3-5 minutes until greens turn dark green and tender but not mushy.
Mixed steamed or braised broccoli rabe with pasta and serve with grated parmesan cheese
The bitter, earthy flavor of rabe pairs perfectly with creamy, salty cheeses
Root 5 Farm Broccoli Raab, Tomato and Basil Pasta
Pasta with Garlicky Broccoli Rabe
Sauteed Broccoli Raab
Baked Broccoli Rabe with Parmersan
Broccoli Rabe with Pasta and Sun Dried Tomatoes
Broccoli Rabe and Egg Pizza
Broccoli Rabe with Caramelized Onions
Orecciete with Broccoli Rabe and Sausage