For the Love of Broccoli Rabe

I have always had a love affair with this leafy green vegetable. Before I ate raw I would saute it up with some olive oil and garlic with a sprinkle of toasted pine nuts. When I went raw I was so sad that I couldn't enjoy it anymore. Then I found out about massaged kale salad and I skipped the kale and went right to the rapini. I was in heaven. Coming off my juice feast I have been craving this so much I can't stop eating it. In fact I had it for breakfast this morning!

This leafy green has many different names including raab, rapa, rapine, rappi, rappone, fall and spring raab, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, broccoli de rabe, Italian turnip, and turnip broccoli although it is best known here in the US as broccoli rabe or rapini.

It comes from the Mediterranean and China. I didn't realize that it was so widely used in Chinese cooking. Apparently it is the most popular vegetable in Hong Kong although the Chinese version is said to be lighter green and less bitter in taste. I am most familiar with the Italian style and that is how I eat it.

Although it's name would lead you to believe it is a member of the broccoli family that would be inaccurate. It is actually a decedent of a wild herb and part of the turnip family. It has a nutty, bitter taste rather like mustard greens. It is a source of vitamins A, C, and K, as well as potassium. You can buy it all year long, but its peak season is from fall to spring.

When buying these delicious greens look for bright green leaves that are crisp and not wilted. It will have small broccoli buds that may have yellow flower buds which are edible. Avoid any bunches that have yellowing leaves however.

To prepare the greens for raw dishes you will want to cut off the bottom stems that are tough and discard. Chop the remaining greens and buds up to make them easier to massage. Sprinkle with some good quality Celtic or Himalayan salt and get your hands in there to begin massaging. Of course we all know that the best Italian food is made with love so send your loving thoughts to your greens while you squeeze. You will be surprised at how quickly they will begin to wilt and take on that traditional cooked appearance.

Because some of the stems are thick I prefer to let the broccoli rabe sit out on the counter for a while to marinate and then I let it marinate in the refrigerator overnight. Before eating I either bring it back out onto the counter for a while to take the chill off or I put it in the dehydrator for a bit.

You can keep it simple and just add a bit of good quality cold pressed olive oil and garlic or you can go to town and add all kinds of things like mushrooms, sun dried tomatoes, pine nuts, olives, fresh tomatoes, onion, red pepper flakes. Whatever sounds yummy will be.