Broccoli Rabe, Broccoli Raab, Rapini..... there are many names for this vegetable. Whatever you call it, this is a wonderful vegetable! It has a kind of nutty taste and it is slightly bitter. It is very easy to cook and it makes a great addition to any dinner menu. The traditional method calls for the Broccoli Rabe to be blanched in boiling water for a couple of minutes before sauteing in a pan. I skip the blanching and add the wet, just rinsed Broccoli Rabe to a hot pan --it works out perfectly. I hope you try it.
Broccoli Rabe with Leeks & Raisins
1 bunch of Broccoli Rabe, ends trimmed
1 large garlic clove, minced
1 leek, sliced in half and chopped
1/2 cup raisins
2 Tablespoons olive oil
kosher salt
freshly ground black pepper
Trim ends of broccoli rabe and cut the rest into 2-inch pieces. Place trimmed broccoli rabe into colander and rinse under cold water. Heat olive oil over medium heat in a large saute pan. Add leeks and garlic and saute for a couple minutes. Add all of the wet broccoli rabe and the raisins to the pan, cover pan and cook for 2-4 minutes more. Add salt and pepper to taste. Serve warm.
