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Broccoli Rabe Superfood

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Broccoli Rabe

The first, Andy Boy's classic, is bunch broccoli rabe. The second, our latest innovation is iceless broccoli rabe. Find it in a resealable bag, pre-trimmed and pre-washed.

Shop for Broccoli Rabe

Basic Cooking Techniques

  • Trimming

    Trimming

    How to trim Broccoli Rabe

    1. If using bunch broccoli rabe, trim off any discolored tips from the bottom.
    2. Use a paring knife to peel the skin off the thicker stems. Sever all the stems from the tops.
    3. Wash the greens in abundant cold water. Use pre-washed bagged broccoli rabe as is.
  • Blanching

    Blanching

    How to blanch Broccoli Rabe

    1. Fill a pot with enough water to cover the greens and bring to a rolling boil.
    2. Trim broccoli rabe. See Trimming.
    3. Add the kosher salt to the boiling water. To keep broccoli rabe’s characteristic mustardy kick, blanch the greens for no more than ten seconds; drain at once, plunge into ice water to arrest cooking; drain again.
    Tips:

    For a mellower flavor and tender texture, cook the greens for 2-4 minutes, depending on your “kick” and “crunch” preference.

  • Sauteeing

    Sautéeing

    How to sautée Broccoli Rabe

    1. Fill a pot with enough water to cover the greens and bring to a rolling boil.
    2. Meanwhile, trim off the very bottom of the stems of the broccoli rabe. Separate them from the crowns. Cut the stems into 2-inch pieces. Wash greens in abundant cold water. Use bagged broccoli rabe as is.
    3. Add the kosher salt to the boiling water, followed by the rabe stems. Cook for 2 minutes. Stir in the crowns and cook over medium-high heat until tender, 1–3 more minutes. Drain; set a little of the cooking water aside.
    4. In a skillet, warm the olive oil over medium-low heat. Add the garlic, about 6 cloves, sliced. Sauté over medium heat until the garlic is nicely softened and golden, about 4 minutes; remove and reserve.
    5. Add the greens to the skillet and toss. Cover and warm over low heat, about 3 minutes. If the greens appear a little dry, add a little of the reserved cooking water. Toss again with the reserved garlic and serve hot.
  • Pureeing

    Puréeing

    How to purée Broccoli Rabe

    1. Fill a pot with enough water to cover the greens and bring to a rolling boil.
    2. Meanwhile, trim off the ends of the broccoli rabe. Sever all the stems from the crowns. Wash in abundant cold water. Use bagged broccoli rabe as is.
    3. Add the kosher salt to the boiling water and 3 tablespoons olive oil, followed by the broccoli rabe. Return the water to a boil and cook over high heat until the greens are tender, 7–9 minutes. Drain well, pressing to remove excess liquid.
    4. Transfer the broccoli rabe to a food processor and pulse to puree until the greens are smooth and creamy, about 30 seconds. If the puree is watery, drain off excess liquid. Serve hot or warm, drizzled with additional olive oil and salt to taste.
    Tips:

    Include 4–6 large cloves of garlic, smashed, or hot chili pepper to the cooking water with the broccoli rabe. If you like, use both.

  • Steaming

    Steaming

    How to steam Broccoli Rabe

    1. Trim off the ends of the broccoli rabe. Sever all the stems from the crowns. Wash in abundant cold water. Use bagged broccoli rabe as is.
    2. Pour water into the bottom of a vegetable steamer to just below the bottom of the steamer insert.
    3. Put the prepared broccoli rabe in the insert and cover.
    4. Bring it to a boil over high heat.
    5. Cook over high heat for 3 minutes. Transfer it to a plate and let any residual cooking water drain out.
  • Grilling

    Grilling

    How to grill Broccoli Rabe

    1. Blanch the broccoli rabe. Pat dry.
    2. Coat with enough olive oil to cover every surface!
    3. Arrange it carefully on the hot grill rack over medium heat.
    4. Cover and cook until seared but not charred, 4-5 minutes; turn and brown on the reverse side for additional 3-4 minutes.
    Tips:

    Because the greens are already coated with olive oil, they need no additional dressing, but if you like, serve them with slices of fresh lemon and freshly ground black pepper.

How to trim Broccoli Rabe

  1. If using bunch broccoli rabe, trim off any discolored tips from the bottom.
  2. Use a paring knife to peel the skin off the thicker stems. Sever all the stems from the tops.
  3. Wash the greens in abundant cold water. Use pre-washed bagged broccoli rabe as is.

How to blanch Broccoli Rabe

  1. Fill a pot with enough water to cover the greens and bring to a rolling boil.
  2. Trim broccoli rabe. See Trimming.
  3. Add the kosher salt to the boiling water. To keep broccoli rabe’s characteristic mustardy kick, blanch the greens for no more than ten seconds; drain at once, plunge into ice water to arrest cooking; drain again.
Tips:

For a mellower flavor and tender texture, cook the greens for 2-4 minutes, depending on your “kick” and “crunch” preference.

How to sautée Broccoli Rabe

  1. Fill a pot with enough water to cover the greens and bring to a rolling boil.
  2. Meanwhile, trim off the very bottom of the stems of the broccoli rabe. Separate them from the crowns. Cut the stems into 2-inch pieces. Wash greens in abundant cold water. Use bagged broccoli rabe as is.
  3. Add the kosher salt to the boiling water, followed by the rabe stems. Cook for 2 minutes. Stir in the crowns and cook over medium-high heat until tender, 1–3 more minutes. Drain; set a little of the cooking water aside.
  4. In a skillet, warm the olive oil over medium-low heat. Add the garlic, about 6 cloves, sliced. Sauté over medium heat until the garlic is nicely softened and golden, about 4 minutes; remove and reserve.
  5. Add the greens to the skillet and toss. Cover and warm over low heat, about 3 minutes. If the greens appear a little dry, add a little of the reserved cooking water. Toss again with the reserved garlic and serve hot.

How to purée Broccoli Rabe

  1. Fill a pot with enough water to cover the greens and bring to a rolling boil.
  2. Meanwhile, trim off the ends of the broccoli rabe. Sever all the stems from the crowns. Wash in abundant cold water. Use bagged broccoli rabe as is.
  3. Add the kosher salt to the boiling water and 3 tablespoons olive oil, followed by the broccoli rabe. Return the water to a boil and cook over high heat until the greens are tender, 7–9 minutes. Drain well, pressing to remove excess liquid.
  4. Transfer the broccoli rabe to a food processor and pulse to puree until the greens are smooth and creamy, about 30 seconds. If the puree is watery, drain off excess liquid. Serve hot or warm, drizzled with additional olive oil and salt to taste.
Tips:

Include 4–6 large cloves of garlic, smashed, or hot chili pepper to the cooking water with the broccoli rabe. If you like, use both.

How to steam Broccoli Rabe

  1. Trim off the ends of the broccoli rabe. Sever all the stems from the crowns. Wash in abundant cold water. Use bagged broccoli rabe as is.
  2. Pour water into the bottom of a vegetable steamer to just below the bottom of the steamer insert.
  3. Put the prepared broccoli rabe in the insert and cover.
  4. Bring it to a boil over high heat.
  5. Cook over high heat for 3 minutes. Transfer it to a plate and let any residual cooking water drain out.

How to grill Broccoli Rabe

  1. Blanch the broccoli rabe. Pat dry.
  2. Coat with enough olive oil to cover every surface!
  3. Arrange it carefully on the hot grill rack over medium heat.
  4. Cover and cook until seared but not charred, 4-5 minutes; turn and brown on the reverse side for additional 3-4 minutes.
Tips:

Because the greens are already coated with olive oil, they need no additional dressing, but if you like, serve them with slices of fresh lemon and freshly ground black pepper.


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Broccoli Rabe Nutritional Information