Broccoli Rabe with Balsamic Vinegar
(This is a very old recipe that has been removed from my site, but I am leaving the printer-friendly recipe here so anyone who was a fan of the recipe can still find it.)
INGREDIENTS
- 1 large bunch broccoli rabe
- 1 T extra virgin olive oil (or more)
- 1 T best quality balsamic vinegar (or more)
- salt, pepper to taste
INSTRUCTIONS:
- Cut the stems off the broccoli rabe and discard, and cut leaves into thick ribbons crosswise.
- Wash in salad spinner (affiliate link) and spin dry if needed.
- Heat olive oil in large frying pan over medium heat.
- Add broccoli rabe and saute 3-5 minutes, until semi wilted, but still a little bit crisp.
- Turn off heat, drizzle balsamic vinegar over the broccoli rabe, season with salt and pepper and serve hot.
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9 Comments on “Broccoli Rabe with Balsamic Vinegar”
I love broccoli rabe, but haven't made it in a while – it's a bit bitter for my kids, so I blanch it sometimes. I like the touch of balsamic vinegar you used – will have to try that next time.
Pat, I wrote some posts at home and had them ready to publish. No cooking on vacation!
Sher, I love broccoli rabe too. No surprise, we seem to like most of the same foods.
Joe, try it again. I bet you would like this.
Gabriella, thanks again for doing the recap. I know how much work it is.
Anna, I think rappa is the same as broccoli rabe, but mustard greens are quite different. Mustard greens are a lot sharper and more bitter. The first time I had broccoli rabe it looked much different than this, but the taste was the same, so I assume there are different varieties.
this is so weird!! i bought rappa on friday and blanched it then fried it with garlic and chilli. is rappa the same as broccoli rabe? is another name mustard greens? according to a lot of internet sites they are the same but ours didn’t have purple stems nor any flowering part. it was completely green and leafy.
Kalyn! The round up is going really well and I can’t wait to post it.
I know you are having a great time this weekend and hope to hear all about it.
xo
The one time we tried Broccoli Rabe it was okay, but was a bit too bitter for us. We may have to give it another shot just to try this one out!
The broccoli rabe looks wonderful–I’m a big fan. Have fun in Frisco! (It’s considered very bad form to call it that!)
Beautiful colors, love the plating! Are you cooking while out of town??
Mae, this was only my second time eating it. I like the flavor a lot.
The cooked rabe looks absolutely delicious – kind of reminds me of sauteed kangkong which i’m missing terribly. Saying that, i’ve never had rabe before so i’m judging by the looks. 🙂