On Market: Broccoli Rabe

Broccoli and it's many close and distant cousins are making an appearance now--and the blue-green heads of brassica bunched and bound with a bright red band are always appealing at market this time of year.  But if you want to change up your weekly menu a bit, while still getting all the great flavor and nutrients of broccoli, look for broccoli rabe (sometimes also called rapini).  

​Broccoli rabe, while also in the brassica family, is more closely related to the mustard plant.  But it has edible leaves, slim stalks and little flowering buds similar to broccoli, and it's just as easy to cook.  It's slightly sharp flavor and mild bitterness are a nice accompaniment to fattier meats like pork, but we've also eaten it with steamed clams or mussels and a baguette in these cooler months.  You can also make classic Italian pasta dishes using nothing more than a good olive oil, spaghetti, fresh garlic, red pepper flakes and pecorino to keep it vegetarian, or add some pork or chicken sausages (Rooster Street Provisions at Central Market has excellent ones with interesting flavor combinations) or pancetta or white beans.  The New York Times recipe column even features broccoli rabe on its own in a lasagna.  But if you want to keep it simple, like I do 9.9 nights out of 10, all you have to do is:

1. Wash leaves and stems and discard just the thicker, woodier ends of the steams.  
2. Roughly chop up stems, leaves and florets.
3. Heat up some good olive oil in a sauté pan on medium heat.
4. Add fresh garlic (it's in season now and so pungent and good) and cook until just softened.  Next add a pinch of sea salt, black and/or red pepper flakes.  Make it even a little nicer and add a 1/4 cup of toasted pine nuts.
5. Saute for approximately 5-8 minutes or until just wilted. 

And you're done.  Plan an hour ahead and you can easily brine a couple of bone-in pork chops (brining sounds more intimidating than it really is--an easy brine takes just minutes by boiling one cup of water, stirring in 3 tbs. of sea salt, 1 tbs. of peppercorns, and 1 bay leaf until the salt is dissolved, then removing from the stove and pouring over the meat in a dish with 2 more cups of water to bring it down to room temperature--then put the dish in the fridge for at least 30 min-1 hour to brine).  After brining, brush the chops with olive oil, sear them on the stovetop until browned on each side, then pop them in a hot oven for 10 minutes around 400 degrees.  Meanwhile, sauté the broccoli rabe and serve with some nice bread or roasted sweet potatoes, and you've got yourself a pretty fast, satisfying homemade dinner.  

Broccoli rabe (left) cozied up to some fennel.