Aka broccolini, broccoli rabe is one of those cruciferous vegetables that is a slam dunk for both taste and digestive health.   Steaming is always a good choice, but I do also like to oven-roast it. I find it easier to keep tabs on cooking progress in the oven than over a pot of boiling water!

I like to pair this with diced onions and minced garlic and serve it over a bed of lemony quinoa with some grilled fish or chicken.  If you’re grilling and have plenty of room, you can cook it on the grill in a foil packet.

It makes a great leftover, roughly chopped and tossed in a salad.

1. Preheat oven to 375° F.
2. Wash one bunch of broccoli rabe, and trim the bottom 1–2″.  Cut down the middle of any thicker stalks, leaving the head intact.  Roll in a kitchen towel to dry.
3. Dice 1–2 cloves of garlic, and about 1/4 small sweet onion.
4. Put the broccoli rabe in a shallow baking dish and add the diced onion and garlic.  Toss with 1–2 TB olive oil and 1/2 tsp. salt.  You can sprinkle with black pepper, or (my favorite) red pepper flakes.  Then spread the broccoli rabe out into a single layer.
5. Roast from 15 –25 minutes; serve with a generous squeezing of fresh lemon.

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