The assertive flavors and bright-green color of this side make it a perfect pairing for salmon or chicken. It also goes well with starchy dishes like risotto and pasta.
Some people delight in broccoli raab’s full, undiluted flavor; I find that blanching tempers the bitter note to a more pleasing level and allows other flavors to have their say. For blanching instructions, see the tip below; and for more information on broccoli raab, check out the full article.
To blanch, drop trimmed (but uncut) broccoli raab into boiling salted water. After two minutes (even if the water hasn’t returned to a boil), drain and refresh under cold water.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Gave it a five star because the flavors are fabulous. We've decided that broccoli rabe is just not our favorite. However, we will definitely be trying it with kale or other hearty green next time. Served with the roasted shrimp with rosemary and thyme, over rice... delicious!
Very simple, and very good. I parboiled the broccoli raab a few hours ahead and stored in paper towels in the refrigerator. This allowed a very quick finish at the last minute!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.