This article was co-authored by Markeicha Dulaney. Chef Markeicha Dulaney is a Personal Chef and Founder of Sweet Monáe Personal Chef Services in 2015 in South Florida. She has over 22 years of experience in the kitchen and provides customizable menus to meet the dietary needs, taste preferences, style, and budget of each client. She also specializes in weekly in-home chef services, all-inclusive pro-chef services, boutique catering, and pantry organizing services. She was featured in The Knot's "Table for Two" YouTube episodes and has also been featured in Real Simple Magazine article on "What routines save you the most time.” Chef Markeicha Dulaney graduated with an Associate's Degree from the Pennsylvania Culinary Institute of Culinary Arts and is a longtime member of the USPCA (United States Personal Chef Association).
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Broccoli rabe, also known as rapini (among other names), is a pungent leafy green with small broccoli-like buds. Its ancestors are a wild mustard green, and its flavor is similar to Chinese broccoli, which is a related plant. To clean it, treat it like any dark leafy green, washing it thoroughly to remove any hidden dirt. Afterwards, you can prepare it for cooking by cutting off the bad parts and blanching it in boiling water.
Steps
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Soak the broccoli rabe in cool water. The best way to clean a leafy green like rabe is to give it a cold water bath. Fill a large bowl with cool water. You can also use a clean sink if you prefer. Dump the rabe in, separating the leaves as you go so dirt can shake loose.[1]
- Alternatively, you can wash the greens under cold, running water. However, submerging them is a safer bet for getting out all the dirt and grit.
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Swish the greens around. Once you have the greens submerged, you need to agitate them, much like a washing machine does. Move them around in the water so that the dirt comes away form the leaves and into the water.[2]
- Wash all the crevices in the rabe, including in and around the small buds.
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Let them sit. Once the you've agitated the rabe for a few minutes, walk away and let them soak. The greens should float to the top, while the dirt should sift to the bottom. Five to ten minutes is sufficient time for them to soak.[3]
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Give them another rinse. If the greens are extra dirty, they may need another rinse. Scoop them out, and refill the water. In fact, the rule of thumb used to be three rinses.[4] Modern day produce is generally not as dirty as in the past, but you may still need to rinse it more than once if you got it from the farmer's market.[5]
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Dry the greens. Unless you're blanching or boiling the broccoli rabe, dry it before cooking. You can place the greens in a salad spinner to dry them off. Do it in batches if you need to. An overfilled salad spinner won't get the greens dry.[6] You can also lay them on a paper towel for drying and pat the top with more paper towels.
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Slice off the ends of the stems. As with many vegetables, the cut ends of the broccoli rabe may have turned brown in the time the vegetable was in the store. Cut off about an inch of each stem before you start cooking.[7]
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Cut off any bad parts. If you notice any parts of the broccoli rabe look bad, don't be afraid to cut that part out. Look for brown or discolored areas, for instance. It's better to throw out areas that you're unsure about, as they can harbor bacteria.[8]
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Boil some salted water. Pour water into a pot. Use one tablespoon of salt for a gallon of water. Place it on the stove over high heat, and bring the water to a boil. Also, have a bowl of ice water ready for after you cook the broccoli rabe.[9]
- Many recipes call for the rabe to be blanched before other methods of cooking. The main purpose is to cut some of the bitterness.
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Blanch the broccoli rabe. Drop the broccoli rabe in the boiling water, leaving it in the water for about three minutes. Scoop it out, and plunge it in ice water to stop the cooking, swishing it around a bit. Drain it well before you continue cooking it.[10]
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3Store any you don't cook. If you don't use all of the broccoli rabe in the recipe, you can store the rest of it in the refrigerator. Keep it in a plastic bag. It will stay good for about five days, though it may last a day or two longer.[11] Place a paper towel in the bag to help absorb moisture.[12]
Community Q&A
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QuestionShould I cook the buds that are hard, or throw them away? I prefer soft buds.Community AnswerIf you prefer soft buds, don't cook and eat the hard buds. You can throw them away or compost them.
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QuestionHow do I cook the stems so they're not tough?Community AnswerAs far as I know you would just steam them until tender. Unfortunately the remaining green leafy parts will be mushy. You could try cutting off as much of the stem as possible and steaming them for 4-6 minutes, then adding the remaining greens and steam it all to your liking.
Tips
Expert Interview
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References
- ↑ https://www.thekitchn.com/quick-tip-how-to-wash-big-load-120416
- ↑ https://www.bonappetit.com/test-kitchen/cooking-tips/article/right-way-wash-fresh-greens
- ↑ https://www.thekitchn.com/quick-tip-how-to-wash-big-load-120416
- ↑ https://www.eatright.org/food/home-food-safety/wash-and-separate-foods/washing-leafy-greens
- ↑ https://www.bonappetit.com/test-kitchen/cooking-tips/article/right-way-wash-fresh-greens
- ↑ https://www.bonappetit.com/test-kitchen/cooking-tips/article/right-way-wash-fresh-greens
- ↑ https://www.epicurious.com/recipes/food/views/sauteed-broccoli-rabe-109539
- ↑ https://www.eatright.org/food/home-food-safety/wash-and-separate-foods/washing-leafy-greens
- ↑ https://www.epicurious.com/recipes/food/views/sauteed-broccoli-rabe-109539
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