Also known as rapini, broccoli rabe is one of the most popular vegetables used in preparing Italian, Galician, Portuguese and Chinese dishes. The taste of this vegetable is usually described as pungent, bitter and nutty. It is rich in nutrients and vitamins like potassium, iron, calcium, vitamin K, vitamin C and vitamin A. If you are in search for healthy and delicious recipes, it is important that you learn how to cook broccoli rabe. By doing this, you can serve hearty but delectable rapini dishes to your friends and loved ones.
Broccoli Rabe with Garlic and Lemon
The ingredients needed for this tasty and scrumptious viand are 1 ½ pounds rapini, two teaspoons minced garlic, three tablespoons butter, two tablespoons minced fresh parsley and two tablespoons fresh grated lemon. Cook the rapini in a large saucepan. Make sure that the vegetable is covered with water. Melt butter in a pan and sauté garlic for three minutes. Drain the vegetable and add in the pan with garlic and butter. Season the dish with salt and pepper. Add the remaining ingredients except for the lemon. Garnish with the fresh grated lemon. The dish serves up to four individuals.
Broccoli Rabe with Sausage
For this delectable dish, you should have five pounds rapini, two cups of water, two pounds Italian sausages, five cloves garlic, two fresh parsley sprigs, ½ teaspoon salt and ½ teaspoon pepper. Put the sausages in a saucepot. Add the oil and garlic. Cook the sausage for three minutes over medium fire. Season with salt and pepper. Pour ½ liter of water in a large pot. Add the broccoli and cover the pot. Cook for five minutes. Add the rapini to the saucepot with sausages. Cook the dish for 1 ½ hour to two hours. Serve with a cup of rice.
Broccoli Rabe in Lemon Juice
The key ingredients for the dish are 1 ½ pound rapini, 1 ½ cup of water, four whole garlic, ¼ cup olive oil, ½ teaspoon ground black pepper, ½ crushed hot pepper and a tablespoon of lemon juice. The dish is very easy to prepare. Just put all the ingredients in a large saucepan. Place the saucepan over low heat. Cook the dish for 20 minutes to 30 minutes. Make sure that the vegetable is tender before removing the dish from the saucepan. Remove the dish and transfer in a clean and shallow dish. Serve immediately. The dish serves up to six individuals.
