3 Steps Toward Perfectly Prepared Broccoli Rabe
January 20, 2015 | sack
You’ve likely made broccoli as a healthy side dish for an evening meal, but have you ever prepared broccoli rabe? This green vegetable is often under-utilized by many home chefs, but its high nutritional content and leafy, slightly bitter taste make it a unique addition to many dishes. Here are three steps that will help you to perfectly prepare broccoli rabe.
- Trim the stems. Like many leafy greens, broccoli rabe contains hard, stiff stems that aren’t so pleasant to eat. Trim the stems off just below the leaves by using a sharp knife against a wooden or plastic cutting board.
- Rinse and dry. To remove any pesticides or stray dirt, rinse your broccoli rabe under lukewarm running water. Next, pat dry with a sturdy paper towel or clean cloth.
- Cook until wilted. Add a bit of olive oil to a skillet and let it sit over medium heat for a few moments. Add the broccoli rabe and toss for 15 to 20 minutes until the whole thing is very wilted, lessening its bitter flavor and tough consistency. Add crushed red pepper, garlic, salt and pepper, or whichever herbs and spices that you prefer.
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