How to cook Broccoli Rabe

Broccoli rabe also known as broccoli rapini, so called because of its resemblance to actual broccoli, is a nutritious vegetable. It contains substantial amounts of vitamins and minerals, specifically vitamins A, C, and K and also iron, potassium and calcium. But besides its regular nutrient content, it has been found to contain phytochemicals which are remarkable in their ability to offer some amount of cancer protection to the body’s cells. It is used in many different cuisines, most distinctly in Italian and Chinese cuisine. It is thought to have an acquired taste and is often characterized as being tangy, nutty and bitter. It is easy to prepare and makes a great addition to many other dishes.

Required Ingredients

• 2lbs Broccoli Rabe
• 4 to 5 cloves garlic
• 1 chicken bouillon cube
• 2 tbsp. Olive Oil
• 2 cups of water

Required Utensils

• A regular pot
• A bowl
• A spoon or fork to stir the ingredients.
• An operational stove
• A dish to serve the vegetable

Instructions

1. Preheat the pot that will be used to cook the rabe over medium heat.
2. Wash the Broccoli Rabe under running water to remove any dirt or other contaminants that may be on the vegetable.
3. Cut it into 1/3^rd pieces and place in a bowl until ready to cook.
4. Add the olive oil and allow it to heat for a few minutes.
5. Add the garlic to the olive oil and saute, without over-cooking it until brown.
6. Add the 2 cups of water and the boullion cube.
7. Once the cube has dissolved, add the rabe and cover the contents with the pot’s cover.
8. Cook the rabe  until tender for no longer than 30-45 minutes.
9. Intermittently check to see that the water has not dried out. If the water levels run low add more to keep the rabe moist.
10. Once it has been cooked, remove it from the stove and place it in a dish and serve it as desired.

Tips and Warnings

• The Broccoli Rabe may be served with Italian bread and salad as a complete meal.
• For meat lovers, bits of ham and or pepperoni make a great addition to the Rabe. Just slice small enough cooked portions into the Rabe once it is ready to be served.
• In place of bouillon: sugar, salt and pepper may be used to season the broccoli rabe.
• If all of the rabe is not used immediately, it may be washed and stored in a sealed plastic bag in the refrigerator for up to 7 days.
• When buying the vegetable look for leaves that are crisp, bright-green in colour and not droopy. Do not purchase those that have leaves that have some amount of yellowing or sections that are dark green and slimy.
• Do not cook the vegetable over high heat as this may cause it to lose some of its more valuable nutrients, most notably vitamin C which is easily oxidized in excessive heat.