top of page

Broccoli Rabe

An unusual, medium-sharp flavored green widely grown in Italy. It has edible stems, green leaves, and small broccoli-like buds that open up to yellow flowers. We usually harvest the leaves when they are young & tender before the plant forms the buds.

Storage Tips

• Spin dry or pat dry greens and place in a plastic bag and refrigerate

• Greens will hold their flavor for up to a week

Culinary Tips

• Rinse leaves and pat dry

• Remove greens from the larger stems and chop

• Chop stems, some people like to pound the stems to make them tenderer

• 2-3 inch pieces take about 5 minutes to s team

• 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.

Σχόλια


Quick Links
IMG_8288.JPEG
Search Storage & Culinary Tips By Vegetable
Farm 58 Chicken & Pork Recipes

Click each image to download the flyer.

Our Favorite Cookbook 

From Asparagus to Zucchini

(link takes you to Amazon. Completely unaffiliated. We just like the book!)

bottom of page