Broccoli rabe or rapini is a dark leafy green with buds that resemble a small head of broccoli. The whole plant is edible, stems, leaves, and buds. To clean it trim off the ends of the stems and remove and greens that are wilted or damaged, give it a rinse or soak and you are good to go. The taste can be bitter that is why you boil it for a few minutes. It starts the cooking process and takes out the bitterness. The dryer you can get the rabe the crispier it will get in the oven. This is good served with any meat dish, especially pork. The vegetable is probably most famous for its role on the legendary roast pork italian sandwich made famous in Philadelphia by Tony Luke’s. Serve it with Herb Roasted Pork Tenderloin and you have the same flavors without taking a trip to Philly.
Oven Roasted Broccoli Rabe
- 1 bunch broccoli rabe
- 3 cloves garlic smashed in their skin
- pinch ground nutmeg
- pinch crushed red pepper flakes
- 2 tablespoon olive oil
- salt and pepper
- Preheat your oven to 500° Bring a pot of water to a boil. Salt the water and add the broccoli rabe. Boil for 2 minutes. Remove and place in a dry kitchen towel, move around to try and remove some of the water
- Place on a baking sheet with the remaining ingredients and roast for 8 minutes, flip the with tongs and roast for an additional 5 to 8 minutes. Enjoy!