16 Broccoli Rabe Recipes That Prove Just How Versatile This Vegetable Really Is (2024)

FAQs

Why is broccoli rabe so good? ›

Broccoli rabe, also known as rapini, isn't the most well-known vegetable, but that doesn't mean you should count it out. The whole plant is edible, it's extremely easy to cook, and it's loaded with disease-fighting nutrients.

Broccoli rabe is a great source of vitamin A and vitamin C (ascorbic acid), which contribute to good vision and better immunity, respectively. It's also rich in potassium, which is important for regulating blood pressure, and magnesium, which your body uses to produce energy.

Broccoli rabe, known in Italian as rapini, is a green vegetable that looks like leafy broccoli but is more closely related to the turnip. Grown throughout the world, including California, and often featured in Italian food, the entire vegetable is edible and used as a cooking green.

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.

If you don't have broccoli rabe on hand or can't find it in grocery stores near you, replace it with other veggies fresh kale, regular broccoli florets, or baby spinach.

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.

Which is healthier, broccoli rabe or spinach? A. As per the data, we can observe that Vitamin B1 is higher in broccoli rabe. On the other hand, vitamin K, vitamin A, folate, manganese, magnesium, potassium, copper, vitamin C, and iron are higher in spinach.

Broccoli rabe offers a powerful dose of fiber, vitamins and minerals including antioxidants and phytochemicals which have been shown to lower cholesterol, prevent heart disease and may help reduce the risk of cancer.

Broccoli rabe contains 50% more gastrointestinal health boosting fiber than kale. I told you, you may just be sporting a broccoli rabe bag this summer. Orange veggies are awesome, but greens are a good way too to get in the uber antioxidant, Vitamin A, also.

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.

What does broccoli rabe smell like? ›

Some people don't like rapini because it has a pungent smell, but if you don't overcook it, the smell seems more earthy and green, which I like.

The verdict. Broccolini – by a hair's breadth! Nutritionally, the two brassicas are very similar. But the excellent vitamin A content of broccolini, together with the fact that it needs less prep and there's no waste, gives it the edge over broccoli for us.

Yes, you can eat broccoli rabe uncooked. The flavor is a bit sharp for some tastes.

The stalks, leaves, and blossoms of the plant are all edible—you'll just want to trim off the base of the stem, as it can be woody. If you end up with thick-stemmed broccoli rabe despite your best efforts otherwise, simply shave or peel a bit of the stem like you would with beefy asparagus stalks.

For a quick and easy high-protein meal, sautéed broccoli rabe is the perfect side. Not only does it pair well with a piece of wild salmon or grilled chicken, its high fiber content will keep your digestion humming, which helps with protein absorption and keeps you full.

Being cruciferous vegetables, both broccoli rabe and broccolini have plenty of nutrients to support overall good health, including vitamins C, E and K. Cruciferous vegetables contain fiber, carotenoids and glucosinolates, which may help protect our bodies from different types of cancers.

The entire plant is edible and requires thorough washing and blanching before being cooked. Broccoli rabe can be prepared as a side dish, often to accompany pork-based entrees, or served on sandwiches, pasta, or even pizza and burgers.