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.
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