Kitchen Hip Tip: Roasted Broccoli Rabe

Spring is here and I know what you're thinking: asparagus, peas, ramps, rhubarb.

All true, but let's not forget broccoli rabe.

I know, it's not what most people think of when they think spring, (it's also a fall crop) but it's here in abundance after being wintered over. Spring broccoli rabe is actually sweeter than the fall plants, and you can often find them sprouting pretty yellow blossoms that are a joy to eat.

For the most part, I've always sauteed my broccoli rabe with garlic, olive oil, and chili flakes. And it's delicious. But I recently learned that just like its domesticated cousin, broccoli rabe is wonderful roasted. (Keep your eyes peeled for my upcoming video I shot for the New York Times for an up-close look at the technique.).

I wouldn't have thought so, I'd have assumed the tender leaves would burn to a crisp before collasping into a mushy heap. But they don't if your oven is hot enough (500 degress) and you use plenty of oil. Instead, those leafy bits can get soft and wilty in spots, and delightfully charred in others. Plus, like any other roasted veg, it's easy to do. And perfect when you've got the oven on for something else.

Two tips here:  make sure your oven is good and blazing (pre-heated to 500°), and don’t over-crowd the pan—the broccoli rabe needs some room to roast right.  (If the pan is over-crowded, the veggies will steam each other as they release their water.)  After about 5 to 7 minutes in your super-hot oven, you’ll have a tray of irresistible, char-edged goodness.  Pile it high on crostini smeared with good ricotta or a slick of olive oil, serve it hot as a side dish with just about anything, or enjoy it cold, almost like a salad with big curls of Parmigiano Reggiano and a squeeze or two of fresh lemon.

But make this soon, before it gets too hot to crank up the oven. Though at that point, we'll all be on to more summery produce. How many more days until tomato season?

Comments

[Los Angeles Criminal Attorney]

Just read a post about a two year old burger from a Top fast food join that has never age since. I 'll be avoiding those fast food and it will be your Broccoli recipe that will jump start to my healthy lifestyle.

http://www.pajiba.com/pajiba_love/what-one-word-do-fast-food-companies-use-to-compel-you-to-eat-food-that-will-never-decompose.php951840

[Omar]

Okay. I keep hearing about asparagus, but, have yet to see any! I hope to be grilling some very soon... tomorrow...

[Hannah]

Oooooh, a low-maintenance vegetable preparation. My favorite! I wonder if this would work with kale raab, too? There's a ton of that in the northwest right now. I'm going to give it a try! Thanks.

[Janet]

I'm the one who pronounced it broccoli "rayb" instead of "rahb" when I gushed that I recently made the cornbread strata, tongue-tied fan that I was, running into you on the Upper West Side. Your strata recipe was the first time I cooked with broccoli rabe and now I use the entire bunch, discarding very little, yum!

[Juicer]

It sounds fabulous and I know my family will love it. Thanks!!! I love different things to try.

[Vanessa]

Thank you for posting this! I have always struggled with what to do with broccoli rabe. I also love roasted broccoli so this sounds amazing.

[Melissa]

Janet- that was so funny meeting you on the UWS - always happy to chat with another broccoli rabe fan. Let me know if you try the roasted recipe.

Hannah - I think it would totally work with kale rabe I've also done it with turnips greens (the little baby ones) and it's great.