This week’s bag features overwintered rapini AKA broccoli rabe. What is overwintering, you ask? Overwintering means the seeds were planted in the fall so that crops can be harvested very early in the spring. With vegetables that have a high sugar content (think parsnips and carrots), this process can make the sugar content skyrocket and produce extra sweet veggies. Broccoli rabe is known for being a little bitter (don’t worry, it’s nothing you did) but that bad rap is undeserved. Here’s an easy preparation method to ensure your rapini is delectable.
The trick is to blanch broccoli rabe in very salty water to bring out the sweeter side. Then braise with lots of garlic and olive oil until the greens are tender. If there are any thicker stems, peel them and blanch first.
Rapini tastes fantastic with sweet stuff so try drizzling with our Condimento vinegar.
Broccoli Rabe with Potatoes
- 2 potatoes, unpeeled
- 1 bunch broccoli rapini
- 1 tbsp sea salt
- 5 tbsp extra virgin olive oil
- 6 large cloves garlic, smashed
Cook potatoes until tender, cool and cut into medium-thin slices. Cut off rapini stems, peel them and cut into 2-inch pieces. Bring a pot of salted water to a rolling boil and add peeled stems and cook over medium-high heat for a minute. Add the greens and cook until tender (3-4 minutes). Drain the greens, reserving a little of the cooking liquid. In a large skillet, sauté olive oil and garlic for a couple minutes. Remove garlic. Raise the heat to medium-high and add the cooked potatoes. Sauté until golden and crispy, about 12 minutes, then transfer to another dish. Add more olive oil, the rapini, and the garlic to the pan over medium-low heat. Sauté until the greens are nicely coated with oil, about 3 minutes. If they appear a little dry, add a little of the reserved cooking water. Return the potatoes to the skillet and toss all together.