If you’re wondering what to do with Broccoli Raab, here’s a great place to start. Keep in mind that it’s a slightly bitter green and it’s best paired with something salty or mildly sweet. I enjoyed it as a side with roast beef, asian greens salad, and rice. Give it a try!
1/2lb. broccoli raab
1 onion (sliced thin)
2 or 3 cloves garlic (sliced)
1 tablespoon soy sauce
1/4tsp. crushed red pepper
Wash the broccoli raab thoroughly and cut into 2 inch long pieces. The stems, leaves, and flowers are all perfectly edible. Blanch* the broccoli raab and set aside.
In a large frying pan, carmelize onion and garlic with olive oil. Do this on medium-low heat for 10 minutes or until the onions and garlic are brown. Add crushed red pepper. Stir together for about 1 minute. This will bring out the flavor of the pepper. If you like spicy food, add more crushed red pepper.
Turn the heat up to medium-high and stir in the broccoli raab. Sautee the ingredients together for a few minutes. Pour in soy sauce and stir around the mixture. Once the broccoli raab begins to brown and seems tender, remove from heat. Serve over rice.
*Blanching the broccoli raab is optional. Some folks prefer doing this because it can take some of the bitterness out of it. To tell you the truth though, it will still be somewhat bitter…and this okay! Broccoli raab has a complex flavor and it’s enjoyable.
How do I blanch broccoli raab? Fill a large pot with enough water to cover the broccoli raab. Bring the water to boil. Then toss in the broccoli raab for about 2 minutes. Pour into a colander to drain, and immedietely dunk the raab into cold water. It will turn bright green. Drain again and set the broccoli raab aside in a bowl.