Gimme that broccoli rabe

Broccoli rabe has got to be one of God's greatest vegetable gifts to my world. Broccoli rabe, pronounced "rahb," is a delicious leafy and budding green that resembles broccoli crowns with long stalks. Most people don't know this but broccoli rabe is not at all related to broccoli, it is actually a relative of the cabbage family. Broccoli rabe has a nutty, distinctly bitter taste with a tough texture. When cooked the leaves break down like spinach. The buds become soft and the stems start to bend. 

This is a picture of a typical bunch of broccoli rabe that I would buy, produced by Andy Boy. I try my best to only buy when it is on sale. You can typically find broccoli rabe in the produce aisle next to all the greens. It usually runs $1.99 - $3.99 per pound. The great thing about broccoli rabe is you get what you pay for. With the exception of cutting off the dead ends, all of the broccoli rabe is edible and it normally maintains it's size (unlike cooking spinach which wilts to less then half it's raw size.)

When broccoli rabe is sautéed or baked the flavor of the vegetable really begins to show. Below is a recipe for my husband's favorite meal, sausage and broccoli rabe with orecchiette pasta. This is a monthly meal in our house so I can practically make it with my eyes closed. As mentioned in an earlier post, the way I really know a meal is done is by tasting it. Enjoy!

Ingredients:

1 bunch of broccoli rabe

1 lb of sweet or hot uncooked sausage

1/3 cup olive oil

1lb bag of orecchiette pasta (also called elephant ears)

At least 3 large cloves of garlic sliced

Salt and pepper

optional: crushed red pepper and parmesan cheese

Steps:

Start by boiling a large pot of salted water. Trim the broccoli rabe so just the brown split edges are removed. When the water is boiling add the broccoli rabe to the pot. This process is called blanching; it cooks the broccoli rabe just for a few minute so the stalks become a bit tender but it maintains the beautiful green color. While that is going set a large skillet to medium and add just a touch of oil to coat the pan. Once hot, crumble your sausage into an even layer in the pan. If you prefer you can slice your sausage and add it in chunks but we prefer it in small bits. 

Check back on your broccoli rabe, it is normally tender after 3-4 minutes, remove it from the boiling water and place it in a colander immediately. To stop the cooking and maintain the bright green color you need to rinse the broccoli rabe with cold water. I usually throw a few ice cubs on the rabe to stop the cooking process faster. 

Keep an eye on your sausage, continually stirring, it should brown but not burn. When the sausage is done scoop it out of the pan with a slotted spoon, keeping the oil drippings in the pan. Turn the pan off for now. Drop the pasta into the leftover boiling water from the broccoli rabe. This should take roughly 10 minutes or so to cook.

Take the broccoli rabe out of its cooling spot and blot it dry with paper towels, you want to get as much moister out of it as possible. Then roughly chop the stalks to break it down into bite size pieces. Turn your pan back on to medium high and add the remaining of your oil to the pan. Once hot add in the sliced garlic, stirring to not let it burn. As soon as the garlic gets some color add in your broccoli rabe. Sprinkle with plenty of salt and pepper and stir until all the garlic and oil coats the broccoli rabe. At this point you can add in some red pepper flakes if you choose. Now add back the crumbled cooked sausage and stir those ingredients together. Turn the heat down to medium.

When the pasta is just tender you want to drain it, reserving a cup of liquid, and then add it to the pan so it can finish cooking with the rest of the ingredients. When the pasta joins the meat and greens begin to add a little of the reserved water to make sure the pasta gets evenly coated and doesn't dry. When everything is fit to your liking finish with some parmesan cheese for that final flavor boost. 

Here is a final product photo:

I hope you and your family enjoy this meal as much as my family and I do. It is a great balance of meat, pasta, and vegetable that is sure to please your mouth and fill your belly.