20 Broccoli Rabe Recipes to Make While The Veggie Is in Season (2024)

FAQs

What is the season for broccoli rabe? ›

Rapini generally has two seasons — late fall and winter, for varieties planted in the late summer/early fall; and late spring/early summer, for varieties planted in the early spring. Cool weather, especially after a first frost, just makes it more delicious.

Blanching is key to making rapini/broccoli rabe less bitter. You can blanch it in a pot of boiling water for 60 to 90 seconds or steam it with a little water for a few minutes in a covered skillet before sauteeing. Both methods work well, but I prefer to boil it first.

Its ancestors are a wild mustard green, and its flavor is similar to Chinese broccoli, which is a related plant. To clean it, treat it like any dark leafy green, washing it thoroughly to remove any hidden dirt. Afterwards, you can prepare it for cooking by cutting off the bad parts and blanching it in boiling water.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Rapini or broccoli rabe (/rɑːb/) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine.

It is hand harvested by breaking, not cutting, the stalks, then bundled and packed in the field. When people ask D'Arrigo why the vegetable is so expensive, typically around $2.50 a bunch, she reminds them of the labor involved. “With broccoli, you have two to three cuts per bunch,” says the grower.

Broccoli rabe's bitter flavor comes from chemical compounds known as glucosinolates, which are found in other bitter greens like kale, collard greens, and mustard greens.

The deliciously bitter stems, leaves, and nutty, broccoli-esque buds are all edible, easy to cook, and often sautéed, braised, and roasted in Italian dishes. Recipes like Cavatelli with Roasted Broccoli Rabe and Harissa and Broccoli Rabe Burgers show the vegetable's versatility.

Trim off the very end of the stem and discard. Broccoli rabe can be cooked & eaten whole. stems from the leaves. Chop them into 2-inch bite-size pieces.

You can enjoy broccoli rabe either cooked or in its raw form, depending on your taste. Just keep in mind that the bitter taste may be more evident if you eat it raw. Broccoli rabe is widely used in Italian and Asian dishes and is typically either cooked or sauteed.

How long does fresh broccoli rabe last in the fridge? ›

Store broccoli rabe in a plastic bag in the refrigerator for up to 3 days. Trim away the ends of the stems and any wilted leaves. If any of the stems are particularly thick or tough, they can be peeled with a vegetable peeler.

PRO-TIP: Broccoli rabe freezes really well and should be frozen after blanching and before sautéing. If you plan on freezing it, immediately immerse the blanched broccoli rabe in a large bowl of ice water to stop the cooking process and retain its beautiful green color.

Stash cooked broccoli in a shallow, airtight container, or securely wrap it in foil before storing it in the fridge. Properly stored, cooked broccoli will keep for 3 to 5 days.

As with broccoli, the florets turn yellow as it ages, so yellow flowers are a sign that your bunch of broccoli rabe is past its prime.

Rapini has the same growing season as broccoli, which means planting them to mature during cool weather. In milder climates of the county, plant in late summer, fall or winter for crops in winter or early spring. In colder-weather microclimates, set out young plants two to four weeks before last frost.

Transplant: From early spring to late summer, sow 2–3 seeds per cell (thinning to one) in 72-cell plug trays 3–4 weeks before transplanting to the garden. If possible keep soil temperatures over 75°F/24°C until germination, then reduce air temp. to about 60°F/16°C to grow seedlings.

Broccoli Rabe Market Overview

Most likely descended from a wild herb that grew in the Mediterranean and Asia, today, broccoli rabe is grown across the globe and available throughout the year, with peak supplies in the late fall through early spring depending on location.

Broccoli rabe is leafier, thinner, and less floral than broccoli. The stems are long and tender and bush out in leafy clusters with small flowering heads, like broccolini. But, where broccolini is sweet and mild, broccoli rabe is bold and bitter. The flavor is almost like that of mustard greens mixed with horseradish.