Rabe

Coal-roasted kale rabe, garlic and chili with pickled ginger, and caramelized ham broth. . . What more can I say?

Brassicas will bolt in early fall, too, […] While these skinny shoots topped with tiny clusters of florets—and eventually blooming flowers—might look rangy, […] I eat them raw in salad or I give them a quick sauté. While the flavor of a rabe echoes the plant, any spiciness or bitterness is generally softer.

The Last of the Arugula Rabe

Microgreens are examples of this desire for new life in our diet also and explain why so many chefs adorn their dishes with them. Sadly though, they are little more than eye candy. Coming from greenhouses, often hydroponically grown, they lack the true taste of life from out of doors soil. But Kenny's rabe stems are the stars on the plate, sweet and tender. I make an entire meal out of a bunch of rabe sautéed in flavorful olive oil with a lot of garlic and a liberal sprinkling of chile pepper flakes.

Wrapapers 4 young Thai coconuts Filling and Rabe 2 cups shiitake mushrooms, quartered […] 2 cups broccoli rabe, cut into 2-inch lengths

Profiled by Sarah Di Gregorio in The Village Voice, Fratelli's is famous for its broccoli rabe specialties. A rabe hero glistens with a sheen of olive oil and comes on a soft roll, studded with golden-brown garlic cloves. A rabe-stuffed calzone steams and bursts. Penne and braised rabe somersault in a frying pan. A white pizza, topped with rabe florets, is placed on a wooden peel and shoved into a crowded oven.

For good measure, give your plate of ricotta and rabe a final drizzle of fruity, super-high-quality extra virgin olive oil. serves 4 to 6 1 bunch broccoli rabe

Pork & Broccoli Rabe Ciabatta Subs with Gremolata There are two different make-ahead strategies possible with this […] Option 2: You can cook the pork and rabe ahead and reheat on the night of (you'll need some chicken stock[…]

Use your hands (or paper towel) to squeeze out excess water, then roughly chop. Add the rabe to the orecchiette. Add the pine nuts and stir to combine with the orecchiette and rabe.