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We don't often see this green in our markets, but broccoli rabe has popped up in a few places this month. It is a rare treat, and a very nutritious one at that. Enjoy it while supplies last.The basics: Broccoli rabe, or rapini, is a member of the brassica family, which includes cabbages and turnips. Contrary to its name, it is not a kind of broccoli but a relative of it. It is a leafy green with a flowering bud similar to the broccoli floret. The green grows to an average of 6 to 9 inches and is harvested before the florets begin to open.
Broccoli rabe is a bitter green, and thus has not been a favorite of the American palate. Italians, on the other hand, love rapini and use it in side dishes or in pastas and soups.
The green is a rich source of phytochemicals, agents that have been found to protect against certain cancers. It is also a good source of vitamin C.
Selecting: Broccoli rabe is generally sold in bunches. Look for bright green leaves without any yellowing. Florets should be in tight buds and leaves should not be wilted.
Baby rabe
Storing: Place broccoli rabe in a plastic bag and refrigerate up to five days. Leaves may start to go limp if kept too long.
Use: Rinse and trim or peel the tough lower stem. Chop into 1-inch pieces or use whole. To tame some of the bitter flavor, blanch in boiling water before using. Broccoli rabe can then be added to soups or chopped in salads.
Rabe is well-suited to pasta dishes and is often combined with penne or orchiette pasta, sausages, pancetta, mushrooms and garlic.
For a quick and tasty side dish, braise broccoli rabe with olive oil, garlic, salt and red pepper flakes.
Where to buy: Broccoli rabe is available now through spring, but will only show up occasionally in our markets. Star Market is selling it as rapini and R. Field is carrying tender baby rabe from Nalo Farms. Prices range from $2.49 to $3.99 a pound.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
