Broccoli Rabe (AKA Rapini) is a conceited Turnip Green. It typically comes to market in the fall, to late fall, which is when it’s at its best and is least expensive. I’ve been able to snag it from time-to-time for 99 cents a pound which is an excellent price for it. Try to select bunches that have lots of florets on the top (they really do look like mini broccoli heads).
Some supermarkets like to spray their Broccoli Rabe down with a lot of water, which makes it heavier – neat trick when you’re selling by the pound – so I always shake the excess water off real good before I put it in my cart… you should too.
Prepared Broccoli Rabe has a slightly bitter taste that goes well with just about anything either as a side dish or integrated with other ingredients like this wonderfully rustic comfort dish that is both delicious and filling.
Parboiling the Broccoli Rabe transforms its color to a cheery bright green, so I want you to make this on a cold gray fall day when you’re feeling a little down. It’ll heat up the house nice and might even cheer you up a bit.
What You’ll Need
2 bunches of Broccoli Rabe
4 large potatoes
4 large eggs
4 cloves of garlic (peeled)
Paprika
Salt
Ground black pepper
Crushed red pepper flakes (optional)
What To Do
Fill a large pot about three-quarters full with cold water and add a generous pinch of salt. Set on a burner on high heat and bring it to a rolling boil. Heat the oven to 400 degrees F.
While the water is heating up rinse the Broccoli Rabe under cold water; shake it off a little then place it on a cutting board with the stems lined up. Get a large sharp knife and chop off part of the the stems – about 1 inch up from the bottom and discard them.
Dunk the broccoli rob into the boiling salted water and let it blanch for about 2 minutes.
Put a colander in the sink. Remove the Rabe from the pot with a slotted spoon and transfer to the colander. Run the Rabe under cold water for a minute or two to stop it from cooking any further.
Slice the potatoes down the middle lengthwise then slice the cut halves down the middle lengthwise again. Now crosscut off 1/8 inch thick slices (they’ll look like triangles).
Get out a baking sheet (or two) and hiss a little non-stick cooking spray on them. Place the sliced potatoes onto the baking sheet(s); dab a little olive oil on the top of the cut potatoes with a brush. Sprinkle the potatoes with a little salt, ground black pepper and paprika, then stick them in the oven – middle rack. Roast the potatoes about 10 to 12 minutes until they are just starting to soften (don’t overcook!). Remove from the oven and set aside.
Crack the four eggs into a shallow bowl and whisk until blended. Rough chop the Broccoli Rabe crosswise into 1 inch segments.
Pour a couple of glugs of olive oil into a large fry pan and put a medium heat under it. Toss in the 4 garlic cloves and fry them until they get light brown in color then add the Rabe and the roasted potatoes to the pan.* Continue frying the Rabe and potatoes, mixing well for about a minute or so. Pour the eggs over the Rabe and potatoes and continue cooking for another two minutes stirring constantly until the eggs cook through. Serve Immediately.
Serves 4. My Cost Approx. $ 5.32 Total – about $ 1.33 per serving
* I’ve seen Broccoli Rabe recipes that instruct the reader to discard the garlic after frying. I disagree.
Eat that garlic! GMN