Broccoli Raab is also known as Rapini and has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. There may be small yellow flowers blooming from the buds, which are edible.  The flavor of rapini has been described as nutty, bitter, and pungent.  Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.

Broccoli Raab with Angel Hair Pasta:

1 lb broccoli de rabe
1 large red sweet pepper (optional)
½ lb angel hair pasta
1 Tbs chopped garlic
6 Tbs olive oil
2 cups chicken stock
2 Tbs butter
Salt and freshly ground pepper
Parmesan cheese

Wash and peel broccoli de rabe, and cut into 2-3 inch pieces; set aside. Peel the pepper, and thinly slice. Break angel hair into 2-3 inch pieces. In a large sauté pan, cook garlic in oil for 1 minute. Add pepper, cook slightly, and stir in rabe, angel hair, and stock. Cover and cook over medium low heat, stirring frequently, for approximately 10 minutes, adding additional stock if necessary. When broccoli de rabe is tender, and angel hair cooked, remove the cover, reduce any pan liquids, and stir in butter. Season to taste and serve with Parmesan cheese. (Serves 4)

Mixed Greens Sauté

3/4 lb cabbage
2 cups spinach (or kale)
2 cups blanched broccoli de rabe
3 Tbs olive oil
4 Tbs butter
2 whole cloves garlic, peeled
Salt and freshly ground pepper

Divide cabbage in two and blanch in boiling water for 8-10 minutes, until leaves are softened. Cool under cold running water, and then gently squeeze to remove water, and cut into ½ inch shreds. You should end up with 4 cups. Gently squeeze water out of spinach and broccoli de rabe and slice into shreds. Heat oil and 1 Tbs of butter in large sauté pan, and add garlic, cabbage, and greens. Stir over high heat until moisture in evaporated, add remaining butter, season with salt and pepper, and cook gently for 5-10 minutes, stirring, until heated through. Remove garlic cloves before serving. (Serves 4-6)

Pork Chops with Broccoli de Rabe

Four 1 ½ -2 inch thick pork chops
2 Tbs oil
2-3 cloves garlic
Sprig of fresh thyme
1/3 cup beef broth
¼ cup chopped shallots
4 Tbs butter
Salt and freshly ground pepper
2-3 cups chopped broccoli de rabe, blanched (about 4-5 minutes)
1 cup halved water chestnuts (optional)

In a large frying pan, brown pork chops in oil for 2-3 minutes on each side. Drain fat, and add garlic, thyme, and broth. Sprinkle shallots over chops; dot with 2 Tbs of the butter. Season with salt and pepper. Cover and slowly cook for approximately 20 minutes, basting occasionally.

Meanwhile, cook the broccoli de rabe over high heat in the remaining butter to evaporate moisture, tossing to coat with butter. Add to pork chops along with the water chestnuts, basting with the pan juices. Cover until broccoli de rabe is heated through and chops are done, 5-10 minutes. Season to taste. (Serves 4)

Penne with Broccoli Rabe

1 cup day-old sourdough bread, crusts removed, torn into small pieces
6 Tbs extra-virgin olive oil
Salt
Freshly ground pepper
1 medium-sized red onion, chopped
2 cloves garlic, minced
½ tsp dried red-pepper flakes
2 bunches broccoli rabe, cut into 1 inch pieces
1 lb penne pasta

Preheat oven to 400°F. Toss the bread pieces with 2 Tbs of the oil and season to taste with salt and pepper. Spread the bread pieces on a baking sheet and bake for 5-7 minutes, or until crisp and golden brown. Set aside.

Heat a large, heavy-bottomed pan over medium high heat. Add the remaining 4 Tbs of oil, then the onion, and cook for 10 minutes, until onion is lightly browned. Add the garlic and red pepper and cook for another 2 minutes, being careful not to burn the garlic. Add the broccoli rabe in two or three batches. Cook for 12-15 minutes, or until the broccoli rabe is tender.

Meantime, cook the pasta according to the package. Add the cooked pasta to the broccoli mixture, stir, and cook for 1 minute. Toss with the bread pieces and serve. (Serves 4)