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Produce of the month: Broccoli rabe

Oh, ha, ha. Silly me. I reintroduce Produce of the Month and then I don't post one since May.


Really, I've been eating my produce -- just not writing about it.

Here's one for ya: Broccoli rabe, also known as rapini. Here's a review from my son:

"Mom, there's something awful in this dish. I'm not eating it."

So, yeah, foods with a bitter undertone can be a hard sell for the kids. But I happen to adore this veggie. Along with the bitter bite is a sweet nuttiness (like me!). A few stats:

  • A cup is only 20 calories.
  • It's a good source of vitamins A, C and K.
  • It also contains calcium and iron.
  • It's full of phytonutrients.

My favorite way to prepare broccoli rabe is to saute it with garlic and olive oil. Just wash and trim a bunch of rapini and chop it into chewable pieces. Heat a drizzle of olive oil in a large pan and when hot, put in as much chopped fresh garlic as you can stand. I like the garlic to get pretty browned. When it is, put in the broccoli rabe and saute until it's cooked to your liking. A dash of salt and you're done.