Broccoli Rabe Saltate ~ A sauteed vegetable dish that is nice paired with almost any entree. Broccoli Rabe (pronounced Broccoli Rob) is also referred to as rabe or rapini. This is another leafy green vegetable that is frequently eaten in Southern Italy and has become popular in the United States. The vegetable has a slightly bitter taste and is frequently steamed or lightly sauteed in olive oil.

You can also substitute spinach or swiss chard for the rabe for a different yet still delicious side dish.

Serves 4
by Deborah Mele

1 Large Bunch Broccoli Rabe or1 1/2 to 2 Pounds Greens

4 Quarts Water

Salt

3 Cloves Garlic,

4 Tablespoons Olive Oil

1 Red Hot Pepper (Or Dried Pepper Flakes To Taste)

Rinse the greens well. Chop the florets section into 1 1/2 inch pieces down to the stems. You can peel the stems (see note below), and chop these into pieces as well. Bring the water to boil in a large pot. Drop in the greens and cook until tender, 3 minutes. Drain well, and rinse under cold running water to stop the cooking process. Press down to drain out as much water as possible.

Place the oil and the garlic in the pot and heat until sizzling. Add the greens, and mix well. Add salt and pepper, and red pepper until you have reached your desired level of heat. Serve.

Cooking Tip: When cleaning your vegetable, look at the stems of your broccoli rabe. If they appear young and tender, peel them using a sharp knife and cut into pieces and add to the rest of the rabe. They are full of flavor and goodness. Old, woody stems should just be discarded.