COOKING TIPS AND HINTS SECTION

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Broccoli Rabe

Broccoli rabe is available year-round (with the exception possibly being June and July) though its peek season is between late fall and early spring. It is grown in Quebec, California, Arizona, and other states.

To prepare raab, blanch quickly in boiling water, drain, then sauté briefly until tender in olive oil and minced garlic.

It can also be used in soups or salads.

Broccoli rabe can be found in a refrigerator case sprinkled with ice because it wilts very easily. When selecting this vegetable, choose firm, green, small stems with compact heads and flower buds that are tightly closed and dark green, not open or yellow.

Broccoli rabe should be stored in a refrigerator crisper unwashed, either wrapped in a wet towel or in a plastic bag for a maximum of three days. To keep it longer, blanch and freeze it.

Broccoli rabe looks similar to thin broccoli stalks with small clusters of buds and smooth leaves with sawtooth edges. Broccoli rabe has a somewhat bitter taste and should be cooked to help mellow that taste. It is an excellent source of vitamin C and also contains beta-carotene, fiber, and phytochemicals.