The title is misleading; I really enjoy broccoli rabe. What's true is that my husband and children find it repellent.
Broccoli rabe (pron: rob) is not a type of broccoli. Both are members of the large Brassicaceae family but rapini (as it’s also known) is of the species Brassica rapa along with turnip, napa cabbage and bok choy. Broccoli hangs with cauliflower, brussles sprouts and kale in the Brassica oleracea species.
When I cooked and served it recently no one cared about its scientific classification. My loved ones do not resemble Barbara Kingsolver’s gleefully omnivorous family (as chronicled in her still great book, Animal, Vegetable, Miracle). No, my loved ones hated broccoli rabe with a fervor usually reserved for the St. Louis Cardinals.
For the adventurous - or unsuspecting - here’s how to prepare broccoli rabe as a side dish.
Sautéed Broccoli Rabe
Print recipe only here
In a sauté pan, heat (over a medium flame):
• 1-2 T olive oil
• Pinch chili flakes
Add 2 cloves garlic, smashed slightly and sauté until the garlic is lightly browned and fragrant.
Add one bunch rapini - about 12 ounces and cook for about 5-6 minutes until tender, tossing gently every so often. I prefer it cooked al dente; cook longer if you like.
Add a generous pinch of kosher salt and serve.