broccoli rabe
Broccoli rabe is a great source of vitamins A, C, and K, as well as folate and fiber. It can be sauteed, steamed, grilled, or roasted and is commonly used in Italian cooking.
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August through November
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Broccoli rabe can be stored in a plastic bag in the refrigerator for 5–7 days. It is best not to wash broccoli rabe until it is ready to use. To store broccoli rabe for several months, blanch it in boiling water until cooked, place it in a bowl of ice water to stop the cooking process, then freeze.
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Keep broccoli rabe from tasting bitter by blanching it for 2–3 minutes in boiling, salted water.
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