As a kid, I wasn’t into bitter vegetables, but I now I adore radicchio, arugula, and of course broccoli rabe. I’m still not into bitter melon but perhaps when I’m old, haha. (Sorry mom!)
I read in Lidia’s Italian-American Kitchen, that she peels the stem of her broccoli rabe. I had never done that before, usually just chopping off the rough ends. It ends up being worth the effort to get these tender stems. Now I love broccoli rabe even more!
Broccoli Rabe with Calabrese Sausage
- 2 teaspoons olive oil
- 1 clove garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 12 cups cleaned broccoli rabe
- 1.7 ounces calabrese or spicy dry sausage, cut in julienne
- salt and pepper to taste
1. Heat olive oil in a 11″ wide 2 1/2″ high pan (that has a lid) on medium high heat. Add garlic and red pepper and brown lightly.
2. Add broccoli rabe, season lightly, and toss. Let the leaves wilt until they are below the rim. Sprinkle calabrese on and cover. Turn flame down to low and cook until stems are tender, about 3-5 minutes.
3. Toss and adjust seasoning. Serve.
This looks great, I’ve never peeled my broccoli rabe stems before either, but will have to try it next time!
If you like broccoli rabe stem. You may also want to try broccoli stem. (the big chunky stem!) As a kid, my mother would let me peeled it with a table knife(it is fun for kids), and then cut them into thin slices to cook with the florets. Personally, I enjoyed it the most when they are pickled simply with sugar and rice vinegar.
yuehfangwufeng, I love broccoli stem….my mom pickles them too. I also make a Broccoli Stem Salad, and I can’t believe I haven’t posted it…I have to get right on that.