How To Cook
The leaves, stems, and flower heads are cooked (broil, stir-fry, braise, saute, or steam) and eaten just like regular broccoli and have a flavor similar to broccoli but much more pungent. It is quite tasty with a nutty flavor and has a slightly bitter taste. Some say it is aggressively pungent and bitter. In spite of its uniqueness, broccoli raab is considered an acquired taste – but once acquired, it’s addictive! Preparing it is very easy:
Rinse and trim 1/4-inch from bottom of stems.
Cut stalks crosswise into 2-inch pieces and drop them into salted (optional), boiling water.
Cook for 1 to 2 minutes and remove with slotted spoon.
Saute the blanched broccoli raab/rapini in a little olive oil and as much garlic (try using the scapes) as you like for 3 to 5 minutes until tender. Optional – Add a few dried red pepper flakes.
Cooked Greens with Raisins & Nuts
1 lb or so of fresh greens – you could use the spinach, broccoli raab, or Red Russian Kale
or a combination. You’ll just want to make sure and remove
the large stems from any of them
¼ cup olive oil
3-4 Garlic scapes – or 1 clove garlic, minced
¼ cup pine nuts or sliced almonds
¼ cup raisins – soaked for 10 minutes in warm water
Salt & Pepper to taste
Steam greens until tender – 5 minutes or so depending on the greens. When they have cooled a bit, squeeze out the water and chop.
Heat the olive oil and either sauté the scapes until tender or the minced garlic until it’s golden.
Add greens and cook over medium-high heat for 2 minutes. Drain the raisins and add them along with the nuts to the greens. Cook over medium head for a few minutes.
Salt and pepper to taste.