Stewed broccoli rabe is one of the many Apulian specialties. They are great to enjoy with homemade bread, as a side dish to meat or to stuff savory pizzas. Broccoli rabe is a type of vegetable that can be found in the autumn and throughout the winter, they can also be served as an appetizer. It is a very simple preparation that does not require the addition of particular ingredients, but only garlic, oil, bay leaf, salt, and chili pepper. Since I was a child, on Christmas Eve, broccoli rabe was a dish that could not be missed, especially accompanied by panzerotti. It is a humble recipe but rich in flavor and tradition. I leave you to the recipe!
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs broccoli rabe
- 1 garlic clove
- 1 bay leaf
- salt
- oil
- chili pepper
Tools
- 1 Pan
Steps
First, clean the broccoli rabe.
Strip the leaf from the stem and cut the buds.
You should not include these stems, but discard them.
Only leaves and buds should remain.
Put the broccoli rabe in water and rinse them a couple of times.
After washing, transfer them to a container with holes (a colander) and let them drain just while you prepare the seasoning in the pan.
In a pan, put enough oil to cover the entire bottom, garlic, bay leaf, and chili pepper, turn on the heat and let them brown.
As soon as the oil is very hot, add the broccoli rabe, (beware of splashes).
Move and press them from time to time to lower the vegetables.
After a few minutes, when they are completely softened, remove the garlic, bay leaf and add salt.
Cover and cook on a medium/small stove for 30 minutes.
There is no need to add water because they will release their own, but if needed, add a small cup.
After 30 minutes, the stewed broccoli rabe is ready!
Advice
You can store the stewed broccoli rabe in the refrigerator for 2 days. If you want, you can add some cherry tomatoes to the recipe.
