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Sicilian Cooking

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Sautéed Broccoli Rabe

( Broccoli di Rape o Rapine – Vrocculi i Rabe ‘Ngranciati )

In the USA and in some regions of Italy the broccoli raab is available most of the year; in Sicily, they are available for a short time in the winter and are not as bitter as the raab found elsewhere.
The majority cooks the broccoli di rape sautéed with garlic, red hot pepper and olive oil. They are enjoyed for the characteristic slightly bitter and spicy taste, and without fail are coupled with crusty bread to mop up the “juice” and some good wine to cool off the fire of the red-hot peperoncino.

The sparaceddi  that grows in Sicily is a similar looking vegetable to broccoli di rape, without that distinguished bitter taste; in the Focacceria Palermitana in Brooklyn, NY,  when we cooked the to broccoli di rape, we blanched them before sautéing, to tone down their bitterness and to set-in their deep green color. The end result is a delicate and milder tasting vegetable to serve with Italian bread for an unusual lunch or as an ideal side dish for a pork or beef entrée.

  • Serving Size4 to 6
  • VegetablesSautéed Broccoli Rabe

    Ingredients

    • 4 tablespoons of extra virgin olive oil
    • 5 links of Sicilian style sausages (less than 1 lb.)
    • 3 lb. broccoli rape (2 large bunches)
    • 4 garlic cloves, crushed
    • Crushed red pepper to taste
    • Salt and pepper

    Instructions

    1

    THE BROCCOLI RAPE
    Trim and discard tough stems and blemished leaves. Wash thoroughly the broccoli raab and set in a colander to drain.

    2

    THE BLANCHING
    In a large pot, place 5 quarts of water with 3 teaspoons of salt over a high heat. Bring the water to a boils, add broccoli raab and cook for 3 minutes. Transfer broccoli raab into a large dish, using a slotted spoon and set aside.

    3

    THE MAKING
    Using a 3 ½ quart sauté pan, place 4 tablespoons of oil, and sauté the garlic over a medium heat; when it is light golden remove from the heat and very carefully add the broccoli. Continue cooking at a medium heat; add salt, pepper and red pepper to taste. Cook for about 5 minutes until tender. Remove from heat, transfer to a serving dish and garnish with quartered lemons. Serve with crusty bread and crushed red pepper on the side.