Vegetable Adventures: Broccoli Rabe, Rapini or Raab - how to harvest and cook

A month ago I planted four seedlings of broccoli raab, rapini or rabe.  

Now my four plants look ready to harvest the first pickings. One plant is about to flower - and if it flowers I know the plant will put too much energy into seed production.  So I need to harvest the florets fairly soon.  Today's the day!


How to harvest broccoli rabe
Click for a youtube that shows how to harvest:

Cut the leaders two leaves below the central flower buds - and also cut off a few big side leaves.  The rest of the plant keeps growing to produce more floret buds and leaves.  I look forward to a few more harvests over the next weeks.

How to prepare and cook
Broccoli Rabe in Olive Oil with Garlic
Click for a youtube that shows Chef Andy Fass preparing and sauting the broccoli rabe:


Triple wash and remove stems from the big leaves and slice the stems into one inch pieces.
Chop the leaves.

Leave the leader florets whole.
Chop 3 or 4 cloves of garlic.
Heat about 3 tablespoons of olive oil in a saute pan.  Add the chopped stalks and chopped garlic,  and simmer for a minute or two over medium heat stirring.  Then add the leaves and florets.  Add a dash of water and let the greens simmer for two or 3 more minutes. Sprinkle on salt and pepper to taste.
Leave to cool - or serve warm as a side vegetable with salads.

Google broccoli rabe, rapini, raab or broccolini to find lots more recipes.  It's a favorite vegetable in Italian, Portuguese, and Chinese cuisines - and a useful green in cross-cultural cooking!