As the country becomes more health conscious I’m always thinking about dishes that are both tasty and good for the body. Sauteed broccoli rabe is a dish that serves both purposes. As a child growing up broccoli was not always one of the favorite food items in my household. For example, I have memories of a few of my siblings creating excuses for why they could not eat all of the food found on their plates.
Sauteed broccoli rabe can be a great side dish or even main entree. Furthermore its extremely inexpensive and easy to make. Broccoli and the other ingredients can be found in any store.
Broccoli rabe is an Italian vegetable. It is the cousin to broccoli. Broccoli rabe is a cross between a cabbage and turnip. Broccoli is a staple on my dinner table however broccoli rabe is not. Honestly, the first time I ever heard of broccoli rabe was on the Rachel Ray show. She added it to a pasta dish that she was making on her show.
After viewing the Rachel Ray show, I found broccoli rabe in the produce section of my local grocer while shopping one day. It was during the holidays I bought one bunch of broccoli rabe home to try. I had no idea how I would be preparing the vegetable because my refrigerator was so full. Because the refrigerator was so full I almost forgot it was there.
I decided to make sauteed broccoli rabe in a skillet, I added a small amount of olive oil, sliced onions, chopped garlic and clean chopped broccoli rabe to the skillet. Just as spinach wilts during cooking broccoli rabe does the same. I did a small taste test and found that broccoli rabe had a real bite to it. It’s downright bitter!
A Tip To Cut The Bitterness
I decided to add baked butternut squash, cranberries and a honey balsamic glaze to cut that bitter taste. The added ingredients definitely helped. I’m convinced that the bitter taste of broccoli rabe is an acquired taste.
After making the broccoli rabe I later learned to help reduce the bitterness it’s best to blanche ( plunge the vegetable in a pot of boiling water for 15 to 20 seconds) the vegetable before preparing the broccoli rabe in a dish. This won’t be my last time preparing broccoli rabe. It will take some work but I feel broccoli rabe has a place at my dinner table.
Sauteed Broccoli Rabe
- 2-3 bunches broccoli rabe
- 3 tablespoons olive oil
- 1 cup cooked baked butternut squash
- ⅓ cup dried cranberries
- ½ medium sliced onion
- 1 minced clove garlic
- salt and pepper to taste
- GLAZE
- 1 tablespoon balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon hot chili paste (optional)
- 3 tablespoon olive oil
- ¼ cup water
- Cut the broccoli rabe in half if they are too long.
- Blanche broccoli rabe in a large pot of hot water for 1-2 minutes. This should help reduce the bitter taste.
- Using a large bowl add ice and cold water, plunge the broccoli rabe into the ice water bath to stop the cooking. Remove and pat dry.
- Heat olive oil in a large skillet over medium heat. Add the onions and garlic cook until onions are translucent. About 2 minutes. Don't let the garlic burn (it will make the dish bitter).
- Add the broccoli rabe stir-fry for 2 minutes. To the skillet add the butternut squash and cranberries.
- Mix the balsamic vinegar, water, honey, chili paste, olive oil for the glaze in a small bowl.
- Add the glaze to the vegetable mixture in the skillet. Continue to stir for another 2 minutes. Season with salt and pepper. Serve immediately.
