Food

7 Reasons We Love Broccoli Rabe

An Italian staple that's best stuffed into stromboli and ravioli, blanched and sautéed, or tossed into pasta

By SAVEUR Editors

September 29, 2016

White Bean Soup with Fennel Seeds and Broccoli Rabe — This kind of luscious puréed bean soup is made all over Italy with either white or fava beans. Prepare the soup several days in advance, but sauté the broccoli rabe just before serving. Get the recipe for White Bean Soup with Fennel Seeds and Broccoli Rabe »Ryan Liebe

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini — Crusty, garlicky toasted bread is topped with creamy ricotta, rosemary-accented beans, and spicy sautéed broccoli rabe in this quick, satisfying Italian appetizer. Get the recipe for Broccoli Rabe, Cannellini Bean, and Ricotta Crostini »Andre Baranowski

Chicken and Broccoli Rabe Stromboli — Most stromboli recipes call for pizza dough, but the secret to the crispy crust on this baked roll is Italian bread dough. Get the recipe for Chicken and Broccoli Rabe Stromboli »Ingalls Photography

Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes — At Pacific Way Bakery and Cafe in Astoria, Oregon, flaky cheese-crusted halibut fillets are topped with a bright parsley sauce and paired with pan-seared broccoli rabe and garlicky mashed potatoes. Get the recipe for Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes »Ingalls Photography

Broccoli Rabe with Pine Nuts & Golden Raisins — Sweet golden raisins, red pepper flakes, and toasted pine nuts balance the bitterness of broccoli rabe. It makes an excellent accompaniment to grilled salmon, pork tenderloin, or meatballs with tomato sauce. Get the recipe for Broccoli Rabe with Pine Nuts & Golden Raisins »Signe Birck

Broccoli Rabe and Italian Sausage Fried Ravioli — These giant fried ravioli are filled with a cheesy mixture of broccoli rabe, sausage, and cherry peppers. Get the recipe for Broccoli Rabe and Italian Sausage Fried Ravioli »Ingalls Photography

Beef Braised with Tomatoes and Cloves, Garofolato — In this classic Roman braise, lean cuts of veal or beef are slow-cooked in a tomato sauce enriched with red wine and perfumed by whole cloves. Get the recipe for Beef Braised with Tomatoes and Cloves »Andrea Wyner

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