An easy and colorful dish that changes the side dish game completely! If you’ve been relegating your side dish repertoire to broccoli, peas and asparagus, it’s time to branch out. Broccoli rabe (also called rapini) is a fabulous way to add color and nutrients to your plate while enjoying something truly unique.
Despite what you may think, broccoli rabe isn’t baby broccoli. True, it’s a cruciferous vegetable, but it’s more closely related to mustard greens and turnips. In terms of flavor, the stems are mildly bitter and the flowery buds are reminiscent of true broccoli. That’s why partnering those flavors with sweet butter, aromatic garlic and nutty parmesan works so well. When I make this for my boys, there’s never a speck of green left.
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Get the recipe:
1. Two cooking methods
You’ll notice that I blanch AND roast the broccoli rabe in the recipe below. Why? Blanching mellows the bitterness and the oven adds a wonderful roasted, caramelized quality.
2. Dried minced garlic:
Thanks to the drying process, minced garlic is more mellow, and not as bitter and fresh garlic. We’re already trying to reduce bitterness here… Plus, the cooking time isn’t long enough to soften garlic’s pungency. You can find minced garlic next to the garlic powder in the spice aisle.