Market Watch: Broccoli Rabe

When broccoli rabe shows up in your CSA box or farmers’ market it can only mean one thing… spring is here!
broccoli rabe

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Broccoli Rabe Greens

Photo by: lisa combs

lisa combs

Also known as Italian broccoli, I grew up calling this veggie rapini. It has a pungent and bitter flavor similar to turnips and cabbage that gets mellowed out by cooking. It's also a nutrient powerhouse, packed with calcium, potassium, magnesium, iron and vitamins A, C and K.

When at the market, look for a nestled bunch of bright leafy greens, with tiny broccoli-like buds peaking out. To prepare, steam or blanche in boiling water, then sauté in olive oil and garlic. Finish with a sprinkle of freshly grated Parmesan, a pinch of red pepper flakes and a squeeze of fresh lemon juice. Serve as a side dish or incorporate into soup, quiche or pasta.

Storage Tips: Store bunches of broccoli rabe in a plastic bag (unwashed) in the vegetable drawer. Use within 2 to 3 days.

Recipes to Try:

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