Broccoli Rabe is Yucky (I dare you to prove otherwise)

Obviously a statement of opinion, I strongly believe it to be true…at least for now. Since becoming vegetarian, I’ve been exposed to a world of veggies I never knew existed. This is good, because my veggie intake previously consisted mostly of lettuce (& other mixed greens), carrots, corn, potatoes, beans and tomatoes. Kind of limiting when we’re talking about transitioning to an entirely vegetarian diet.

So, back to my vegetable discovery phase…I found a recipe for broccoli rabe that also included potatoes, white beans, garlic and veggie broth. Of course, I imagined that broccoli rabe would taste like broccoli, but better, possibly softer and less coarse. Not sure where I got those ideas, but they sounded nice.

As I was preparing to make this meal, I realized that I had no idea how to eat broccoli rabe. Compared to regular broccoli, broccoli rabe has longer stalks and is very leafy. Do you eat the leaves, or not? Should the stalks be eaten or not? With so much to learn, I did what anyone would do and consulted Google.

My search criteria: broccoli rabe, how to cook
First result: http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm

This site taught me that broccoli rabe can be eaten in its entirety – leaves, stems, everything. I also learned that broccoli rabe has no direct relation to regular broccoli, and is known for its bitter and pungent flavor. (I think this is when I started to get nervous) It is recommended that you eat it with something mild, like potatoes, to balance out the flavor (guess my recipe knew what it was talking about)

I know I’m not exactly selling the stuff, but if you’d like to prepare broccoli rabe, follow these steps:

• Rinse and trim 1/4-inch from bottom of stems.
• Cut stalks crosswise into 2-inch pieces and drop them into salted (optional), boiling water.
• Cook for 1 to 2 minutes and remove with slotted spoon.
• Saute the blanched broccoli rabe in a little olive oil and as much garlic as you like for 3 to 5 minutes until tender. Optional – Add a few dried red pepper flakes.

So, I prepared my meal, which, despite looking absolutely delicious and colorful, caused me to have what I now call ‘bitter broccoli’ face upon my first bite.

Live and learn, I suppose. I was disappointed in my first broccoli rabe experience, but I’m open to trying again. If any of you have a broccoli rabe recipe that’s up to the challenge, I’d be happy to give it another go.