Broccoli Rabe

Italian Style Broccoli Rabe-all phases serves 2-4 

as adapted from

  • 4 red bell peppers
  • 2 tablespoons olive oil
  • 3 teaspoons vinegar
  • 1 ¼ teaspoons sea salt
  • 1 ¼ teaspoons freshly ground black pepper
  • 2 bunches broccoli rabe, bottom 3 inches of stems removed, leaves and remaining stems chopped into 1-inch pieces
  • 2 tablespoons minced garlic
  • 1 tablespoon Braggs liquid aminoes
  • ½ cup Walden Farms mayo
  • 1 teaspoon Dijon mustard

1.Preheat the oven to 400°F. Bring a large pot of salted water to a boil over heat high and prepare an ice bath.

2.Rub a sheet pan lightly with olive oil. Put the peppers on the pan and roast until they collapse, 12 to 15 minutes. Remove the peppers from the oven and set aside until cool to the touch. Peel off the skins, cut the peppers in half, and remove the seeds and stems. Then slice the peppers into thin strips and toss in a small bowl with 1 tablespoon of the oil, the vinegar, ½ teaspoon of the sea salt, and ½ teaspoon of the pepper. Set aside.

3.Blanch the broccoli rabe in the salted boiling water for 4 minutes. Reserve 1 tablespoon of the cooking water, then drain the broccoli rabe and shock in the ice bath.

4.Heat the remaining 1 tablespoon oil in a large sauté pan over medium heat. When it begins to ripple, add the garlic and allow it to brown for about 1-2 minutes. Add the broccoli rabe, ½ teaspoon of the sea salt, and ½ teaspoon of the pepper. Cook, stirring often, until the broccoli rabe wilts and turns a slightly darker shade of green, about 5 to 7 minutes, then remove the pan from the heat.

5.Meanwhile, whisk the Braggs liquid aminoes with the reserved 1 tablespoon cooking water in a small bowl. Add the  mayo, mustard, and remaining ¼ teaspoon sea salt and ¼ teaspoon pepper and whisk until creamy.

6.If desired, spread the cream on the broccoli rabe and peppers. Or, if serving the broccoli rabe and peppers as an antipasto, offer the cream on the side.


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