This mysterious leafy green vegetable you received in a bunch last week (which I mistakenly called mustard greens) was broccoli raab. “Quarantina Raab” is the variety. This green is an annual if planted n the spring, and typically harvested when the unopened flower buds (mini broccoli heads) form. If planted in the fall, they are biennial (they’ll come back one again next year). Raab is also harvested for it’s beautiful big leafy greens, and will grow back for additional cuttings. (I love plants that are tough fighters). Here’s a delicious sounding recipe to try:
Broccoli Rabe and White Bean Soup
Once again, if you’d like to eliminate the dairy products, try nutritional yeast and soy sauce as an alternative (season to taste, really). This will make it a lower calorie/fat recipe, as well. Fall is a perfect time to eat this delicious vegetable paired with white beans.
- 8 ounces broccoli rabe (rapini)
- 1 tablespoon olive oil
- 2 cups coarsely chopped onion
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1/2 teaspoon sea salt
- 5 cups water
- 1 (3-inch) piece Parmigiano-Reggiano cheese rind
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 5 (1-ounce) slices whole wheat bread, toasted
- 1 garlic clove, halved
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- Remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe.
- Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and 2 garlic cloves; cook 1 minute, stirring constantly. Add broccoli rabe and salt, and cook 30 seconds, stirring constantly. Add water and cheese rind. Increase heat to medium-high; bring to a boil. Reduce heat, simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind.
- Rub both sides of toasted bread with cut sides of halved garlic clove. Tear toasts into bite-sized pieces; divide toast pieces evenly among 4 bowls. Ladle 1 1/2 cups soup over toast pieces in each bowl; top each serving with 2 tablespoons grated cheese.
Deborah Madison, Cooking Light