Large stemmed bunched green, sometimes with tiny buds (though we prefer to grow a variety that doesn’t make many buds). Broccoli raab is one of the most tender greens, which means that it wilts super fast, so it may look sad by the time you get home if it’s a hot day. Don’t worry, it’s still delicious to eat!
When it's in Season at Hartwood Farm:
Spring and fall!
CSA-ers, expect to see a bunch of this in your box once or twice, once at each end of the season! At the market we offer it a few times each season (so get it while the getting’s good!).
Crop Category and What it Tastes Like:
This is in the brassica family, like its namesake broccoli. However, raab has a bit more of a mild bite to it than broccoli does. I kind of think of it as having the texture of super tender kale, with a flavor halfway between broccoli and a mild arugula.
How to Handle and Store:
In the fridge loosely wrapped in a plastic bag. Generally lasts 5 to 7 days. It may look sad from having traveled to you, but is generally good to eat until the leaves start taking on yellow overtones.
How to Prep for Use:
Coarsely chop the leaves and top (tender) parts of the stems. Sometimes the whole stem is nice and tender, other years it gets coarser near the base. Despite sharing a name and some ancestry with Broccoli, raab has a more bitter flavor and is definitely better cooked than raw.
Ways to Cook and Eat:
Very versatile cooking green popular in Italian cooking, it can be sautéed, steamed, or mixed into a range of dishes.
This is definitely a more challenging veggie for folks--there's a good range of recipes here: http://www.foodandwine.com/blogs/what-broccoli-rabe-and-how-should-you-cook-it. It has a unique flavor, but can be used as a substitute in recipes for kale or spinach.
Quick and Dirty Hangry Farmer Go-To Preparations:
I love the tasty sweet-bitterness of raab (it's also spelled rabe). My go-to preparation is sautéing the greens with garlic or garlic scapes and red pepper flakes. I also use it as a substitute for escarole in Utica greens. It’s also in the regular rotation of being the steamed green I add to my lunch bowls (I cheat and combine chopped fresh raab, then flavored beans, then cheese and nuke them all for five minutes before adding a sauce).
Typical time to:
Steam—3 to 5 minutes, stems might need longer if they are more fibrous (or you like them softer)
Saute—4 to 10 minutes, stems on the longer side
Bake—have not tried (LMK if you go on an adventure and this method works for you!)
Boil—3 to 5 minutes, stems might need more. I don’t like the texture of raab cooked this way personally.
Our Favorite Recipes:
Coming soon!