Broccoli rabe, oh broccoli rabe! Oh, how we love thee. 💕 Huge thank you to our friends at Andy Boy for helping us kick off the spring produce season with their incredible product!
Our most recent culinary Innovation Session hosted by PA's Chef Steph dove deep into all the applications, health benefits, tips and tricks for handling this nutritious cruciferous.
Watch the full session and recreate the incredibly easy and delicious broccoli rabe recipes below!
Broccoli Rabe Recipes
Broccoli Rabe Risotto
Yield: 8 servings as a side dish, 4 as an entrée | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
- 5 cups chicken broth
- 4 oz pancetta, diced
- 1 Tbsp extra virgin olive oil
- 1 large sweet onion, very finely minced
- 1 clove garlic, minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 Tbsp unsalted butter
- 3/4 cup grated parmesan cheese
- salt and freshly ground black pepper, to taste
Broccoli Rabe Puree:
- 1 bunch broccoli rabe, blanched
- 1 bunch chives
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper, to taste
Chef Steph's Additional Suggestions for Puree
- Zest and juice of half a lemon
- 1/4 Cup Parmesan*
- 2 tbs minced garlic*
- Pour the chicken broth into a medium pot and heat over medium heat. Once it’s hot, you can remove the pot from the heat, but keep the broth warm.
- Heat a medium pot over medium-high heat. When the pot is hot, add the pancetta, and cook until the fat has rendered and the pancetta is golden and crisp, 4-5 minutes. Remove the pancetta from the pot, leaving the fat behind.
- Add the olive oil to the pot, and reduce heat to medium low. Add the onions and sauté until they are translucent and very tender, 5-6 minutes. Add the garlic and sauté until fragrant, 1 minute more.
- Add the rice to the pot and cook, stirring constantly, until the rice is lightly toasted (it won’t brown, but should give a slightly nutty aroma), 1-2 minutes.
- Add the wine and stir to combine. Cook, stirring occasionally, until the wine is mostly absorbed, 2-3 minutes.
- Begin adding the warm broth gradually – about 1 cup at a time. Add the broth, stir the mixture to combine, then let it simmer. Stir the pot as needed to prevent sticking, but you don’t need to stir constantly – just keep a close eye on it so that when the broth has nearly absorbed, you can add another addition.
- Continue to add broth to the pot, stirring occasionally, until the rice has absorbed all the liquid and is tender but still lightly toothsome.
- While the risotto is simmering, make the puree: in a food processor, pulse the blanched rabe and chives until as smooth as possible. Add the olive oil and puree until very smooth (you can add a bit more oil, as needed/if necessary). Season the puree with salt and pepper.
- Once all the liquid has been absorbed into the risotto, add the butter and stir vigorously to combine it (this vigorous stirring will encourage the starches in the rice to make the risotto extra creamy). Add the parmesan and do the same – stir vigorously to incorporate. Season the risotto with salt and pepper.
- To serve, add the puree to the risotto and stir to combine – it looks best if you leave it somewhat swirly, but you can also opt to mix it fully in. You can do this in the pot, or on each individual serving. Garnish with the reserved pancetta and serve immediately.
Broccoli Rabe Ravioli
Serves: 4-6 | Prep: 40 minutes | Cook: 10 minutes | Total: 50 minutes
- 1 tub (16 oz) ricotta cheese
- ½ cup grated parmesan cheese, divided
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp pepper
- 1 bunch broccoli rabe, divided
- 1/2 package wonton wrappers
- 1 egg
- ¼ cup butter
- ½ cup walnuts, chopped
- ⅓ cup sundried tomatoes
- 1 Tbsp lemon zest
Chef Steph's Additional Suggestions for Ravioli
- Add 1/2 cup of dry white wine to the sauce
- In a large bowl, mix ricotta cheese, ¼ cup parmesan cheese, garlic, salt and pepper together. Divide bunch of broccoli rabe in two, finely chopping the one half and trimming the ends off the other half.
- Bring a large pot of salted water to a boil, cooking finely chopped broccoli rabe for 30 seconds. Drain and squeeze out excess liquid, then stir in with cheese mixture.
- Place a small spoonful of cheese filling on wonton wrappers (about 2 tsp), then brush the edges of the bottom wrapper with egg. Place another wonton wrapper over top, pressing down hard to seal and making sure to remove air bubbles. To make heart shapes, carefully cut with scissors after sealing.
- Place ravioli on a large baking sheet lined with parchment so they don’t stick to each other. Bring pot filled halfway with water to a boil and cook five ravioli at a time for 1 minute.
- Meanwhile, melt butter in a large saucepan and cook for 4-5 min until it starts to brown. Add cooked ravioli, remaining trimmed broccoli rabe, walnuts, sundried tomatoes and lemon zest and sauté for 4-5 minutes over medium heat.
- Remove from heat, top with remaining parmesan cheese and enjoy!
Broccoli Rabe Grinder Sandwich
A Produce Alliance original from our very own Chef Steph!
- 4 bunches broccoli rabe (rapini, 4–5 pounds), ends trimmed
- Kosher salt
- 1/2 cup olive oil, divided, plus more
- 1 large onion, sliced thinly
- 1 head of garlic, cloves peeled and thinly sliced
- 1 1/2 teaspoons crushed red pepper flakes
- 3 tablespoons (or more) fresh lemon juice
- Freshly ground black pepper
- 8 6'–8'-long French rolls, split lengthwise
- 8 ounces thinly sliced provolone cheese
- 1 Fresno chile or red jalapeño, seeded, very thinly sliced
- 8 sausages (I prefer chicken, but any savory sausage works well here)
- Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.
- Heat a large pot over medium heat; Add 1/4 cup oil, and sauté sliced onion until it caramelizes. Add garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining 1/4 cup oil and 3 Tbsp. lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool.
- Arrange racks in top and bottom thirds of oven; preheat to 400°. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Toast bread until it begins to brown. Add broccoli rabe. Top with cheese, then chile, and one sausage per roll. Toast, rotating pans after 5 minutes, until cheese is melted, 7–10 minutes. Top, slice, and serve.
Thanks so much to Andy Boy for giving us the best excuse to share so much broccoli rabe knowledge with you!
Trust us, you WANT to cook with this nutritious cruciferous. It’s a versatile substitute for kale, broccoli, cauliflower, or even asparagus, and it can be applied to any basic cooking technique. Get this lovely D'Arrigo Bros vegetable in your kitchen STAT!