What is it?
Broccoli Raab, despite it's name is not actually broccoli but it is a part of broccoli family. It is a member of the Brassicaceae group ( don't ask me how to say that) which shares suit with mustard greens, cabbage, turnips, radish, and wasabi. It is also known as rapini, and is commonly used in southern italian cuisine. This explains my introduction to the vegetable by an ex boyfriend whose family was Sicilian. Ever since I ate the delicious sauteed broccoli raab on a toasted peice of italian bread with melted mozarella cheese ( a-la the picture below).... I was hooked. :)
Now that I don't have Italian bread and cheese much anymore, I found a bunch of broccoli raab at Central Market and was excited to try to make some for myself, without the non primal extras.
Broccoli raab has a slight bitter taste which is delicious with garlic and olive oil. I ate mine as my breakfast Veggie a few days ago, and you can too! It's super easy.
How to make Broccoli Raab
1) Cut the ends of the stems 1-2 inches from the bottom.
2) Rinse
3) Bring pot of water to boil, and cook the broccoli raab for 1-2 minutes to soften. ( add salt to the water if you want)
4) Saute in med heat pan with your favorite cooking oil, I used coconut, and a few shopped cloves of garlic.
Serve!!
I love this stuff! Our family enjoys just about everything in that family actually. We usually hit the farmers market on Saturday and try to find a veggie or fruit we've never ate before. It helps get us out of our comfort zone and trying new things!
ReplyDeleteI plan on going shopping tomorrow and I will keep a look out for that vegetable.
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