Brimming with the flavors of the Mediterranean, my recipe for Broccoli Rabe with Garlicky Greens,
Chickpeas, and Lemon Juice is sublime.
Despite its name,
Broccoli Rabe is not part of the broccoli family. Broccoli Rabe is closely
related to turnips, although cooked like a leafy vegetable.
It is a cruciferous
vegetable and belongs to the same genus (Brassicas) as cabbage,
cauliflower, and kale. In some regions, Broccoli Rabe is known as Broccoli
Rapini or Raab.
Broccoli Rabe is rich in nutrients and has many health benefits. It is a great source of vitamin A and
vitamin C (ascorbic acid), which contributes to good vision and better
immunity, respectively.
It’s also rich in potassium, which is important for
regulating blood pressure, and magnesium, which our bodies use to produce
energy.
Note: This blog post is intended for information and entertainment purposes only and not meant as nutrition advice.
This dish is a combination of sweet, sour, bitter, and
umami flavors. Its whole food ingredients provide
plant based energy and fiber from its dark green leaves, stems, and florets. Protein rich beans, piquant lemon juice, herbs, and spices complete the mix.
See my easy to make recipe for Sautéed Broccoli Rabe. It's a simple, taste tempting dish.
Fresh and invigorating minced garlic, spicy red pepper flakes, and tangy lemon juice blend together to awaken even the sleepiest taste buds.
If cooked right, this tender, juicy side dish or light on the wallet and waistline main course has a slightly bitter yet appealing flavor. It's especially warming and comforting to eat during the winter, when Broccoli Rabe is in-season here.
Sautéed Broccoli Rabe
Ingredients:
1 large bunch organic Broccoli Rabe (about 1 lb.) rinsed in cool clean water and bottom of stems removed
1 large lemon squeezed for juice
1 can chickpeas (garbanzo beans) rinsed and drained or substitute another bean or legume of your choice
1 or two teaspoons crushed red pepper flakes to taste
2 teaspoons extra virgin olive oil, or vegetable broth, or water, or combo
salt and fresh ground black pepper to taste
Optional Ingredients: sweet minced onion, capers, black pitted olives, pre-cooked pasta, quinoa, or brown rice, cooked Yukon gold potatoes, tofu cubes, tempeh slices, other type of bean or legume, nutritional yeast, and Italian herbs and spices like basil and oregano.
What to Do:
1. Prep Broccoli Rabe like this.
2. Cook on medium heat. Sauté garlic in oil (broth or water) until golden, and give the red pepper flakes
about 30 seconds or so to infuse into the oil as well.
3. Pour
in chickpeas and spices and herbs. Allow for creativity to blossom. Add a combination of optional ingredients like those above and sauté covered for 10-15
minutes more.
Make sure the garlic, red pepper flakes, and chickpeas are mixed into
the pot well—if they settle to the bottom without moving, they may burn.
4. Taste
and correct seasoning. Drizzle on lemon juice before serving to draw out flavors. If the Broccoli Rabe tastes too bitter for you, cook
another few minutes. The longer Broccoli Rabe simmers the mellower it tastes.
5. Serve
while hot with crusty bread and soup or a salad.
Another option is to serve Broccoli Rabe on a bed of pasta, quinoa, or rice.
Look at the photo below. Sautéed Broccoli Rabe was so tasty and tender when combined with elbow macaroni and marinara tomato sauce, an easy-peasy new creation.
Here's a photo of Broccoli Rabe served with Potato Salad and Cole Slaw.
Did you ever eat or make Broccoli Rabe? Do you know how it was prepared? Please explain in the comments section below.
What cruciferous veggies do you enjoy eating and how do you prepare them? Please share that info too.
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Happy 2025! Wishing you much health, happiness, and harmony in the coming months. Please don't forget to check back soon at Colors 4 Health, the place where colors and a healthy lifestyle intersect.