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Broccoli rabe, or rapini—also called broccoli raab—is a leafy cruciferous vegetable with edible leaves, stalks, and buds. The buds resemble broccoli heads but are much smaller. It’s a member of the mustard family and can taste slightly bitter, depending on the preparation. It’s a common vegetable in Italian and Portuguese cuisines.
Broccoli Raab With Garlic and Tomatoes
Lemon juice and garlic balance the flavors in this easy broccoli raab recipe.
Ingredients
- 1 bunch broccoli raab
- 2 tbsp extra-virgin olive oil
- ½ cup chopped onion
- 1 medium tomato, diced
- 1 clove garlic, crushed and minced
- 1 tbsp lemon juice
- ½ tsp salt, or to taste
- ⅛ tsp fresh ground black pepper, or to taste
Instructions
- Rinse the broccoli raab well. Cut about 1/2 to 1 inch off the ends of the stalks, and then cut the bunch of broccoli raab stalks and leaves into 1-inch pieces and put them in a saucepan. Cover with water and bring to a boil over medium-high heat.
- Cover the pan, reduce the heat to medium-low, and cook the broccoli raab for about 2 to 3 minutes, until the stalks are just tender. Drain and set aside.
- Meanwhile, in a large skillet over medium heat, cook the onion in the olive oil until lightly browned. Add the drained broccoli raab, the tomato, and garlic; heat through. Toss with the lemon juice, salt and pepper.
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