How to Buy & Use Broccoli Rabe, Everyone’s Favorite Bitter Green
Make your Italian grandmother proud by learning how to cook it.
Photo by Julia Gartland
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Enzo April 26, 2022
My Italian mum blanched the brocolli, she fried onions and garlic in olive oil and butter. Mum added the brocolli to the onions and garlic. Mum added chillies and mixed freshly cooked pasta with the brocolli. Delightful. Mum also served them cold, with either chopped garlic and olive oil. She also served them with a malt vinegar and olive oil dressing.
Ironeyes100 April 15, 2021
I like to give mine a quick blanch and dunk in ice water, then douse with olive oil, gochugaru flakes, and salt. Toss on a hot grill after cooking my protein to give a wilty char and oh man, I usually eat it before I cut my steak!
Ladybea831 November 30, 2019
I love broccoli rabe, I’m that person who can eat it everyday! I was making breakfast and decided that I would use that little leftover Broccoli Rabe with my scrabble eggs. I scramble the eggs in a bowl while the frying pan was heating up on a low flame. Once the pan was hot I sprayed my butter cooking spray on the pan and added the eggs. Then I added the broccoli rabe, (cut in bite size pieces) shredded mozzarella cheese, some sundried tomatoes and grated cheese. When it’s cooked on the bottom flip it in half and turn off the flame. Flip it over and let it finish cooking in the middle with just the heat from the hot pan. I served it on toast for my husband but I had mine without the toast! (satisfying either way) Try it, I’m sure you will love it!
LB (. April 7, 2013
Broccoli Rabe is an extension of me :) I cook and eat 2-3 times per week experimenting with recipes but always come back to my Nonna's.
pierino March 22, 2013
I love the taste of bitter greens. Much more popular in Italy (and southern Europe) than in the USA. I love chicoria in the winter with an anchovy dressing.
Lindsay-Jean H. April 2, 2013
I first encountered broccoli rabe while living in Japan, where it was really popular as well. I'll admit it took me a couple times of it showing up in my CSA box before I figured out what to do with it, and wasn't just choking it down. Now I'm a fully converted fan of bitter greens!
CHeeb March 22, 2013
Sauteed in olive oil with Boursin cheese melting on top is our newest way to enjoy this great green.
Kenzi W. March 22, 2013
Broccoli rabe sits on my favorite pizza of all time -- with fennel sausage, mozz, and a healthy sprinkle of crushed red pepper.
HalfPint March 22, 2013
My favorite Italian deli makes sandwiches and adds sauteed broccoli rabe (w/garlic & chili flakes) as a filling. It's an incredible addition and now I can't have my hoagies without it.
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