Broccoli Raab

broccoli raab with flower 2

When we think of Broccoli Raab we think of a miniature broccoli head with lots of greens. This is a selected and bred variety which originally came from the wild variety which has more leaves and tiny buds / broccoli heads. We grow the wild version.  This is one of my favorite greens. It has a nice mustard flavor, which can be used in a variety of dishes. As with any of the greens it is best when lightly cooked.

Storage and Preparation:

The leafy areas and the broccoli florets are the edible parts of this plant.  You may need to trim off the bottom stems, which may be a bit tough.  The broccoli raab should be stored in a plastic bag in the crisper.  The small tender leaves and florets are excellent eaten raw in salads.  Greens can be sautéed with garlic and olive oil and eaten as a side dish.

Recipes:

Sauteed Broccoli Raab
This recipe comes from one of our CSA members.

“I cooked the Broccoli Raab tonight, and it was wonderful.  My children even loved it.  I boiled it for just a few minutes, then sauteed it in olive oil and garlic.  Then, when it was done, I sprinkled some grated parm cheese on it.  It was a huge hit!”

Other Recipe Ideas:

  • Steamed or sautéed and added to pasta dishes.
  • A great replacement for spinach in lasagna.
  • Sauteed Broccoli Raab with shredded parmesan
  • Lightly wilted and placed as a garnish with salmon topped with a light mushroom broth

 

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