July 20, 2011 9:49 pm

Sauteed Broccoli Raab

Posted In: Uncategorized
Posted July 20, 2011 by Victory Farms
Recipe from More Than Pasta by Renee Pepino. Time: 25 minutes. Broccoli raab is related to both the turnip and cabbage family. The Romans first cultivated it centuries ago. It wasn't introduced into England until the sixteenth century. It reached the shores of America around the nineteenth century. Broccoli raab is different from the large American broccoli. It has thin stems and a particular pleasing, semi-bitter flavor.

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Put 5 to 6 quarts water into a large pot and bring it to a boil.

Meanwhile, clean broccoli raab. Break off or cut the broccoli raab florets with the attached leaves and tender stems. Use only the tender part of the stem with florets and leaves.

Wash the florets in cold water and boil for 5 minutes Boiling time depends on the size and tenderness of the broccoli. This broccoli cooks fast. Florets must remain crisp. Drain the broccoli raab.

Saute the garlic with olive oil in a large, deep skillet.

Add the boiled broccoli. Season with salt, pepper, and crushed hot red pepper flakes. Mix and saute for 3 to 4 minutes.

Serve hot with lemon wedges.

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