Broccoli rabe is a descendent of a wild herb and is related to the turnip. It has flowering heads that are similar in shape to classic broccoli and is very popular in southern Italy, where it is sauteed or steamed and used like spinach. Bring the versatile, delicate flavour into your cooking with these three dishes by Danielle Minnebo.
Broccoli Rabe with Teriyaki Sauce & Sesame Seeds
You will have extra teriyaki sauce left over from this recipe, so you could serve this with some grilled chicken and use the leftover sauce for the chicken.
Serves: 2 as a side dish
GF, V
=R3=
Broccoli Rabe with Olives, Walnuts & Parmesan Cheese
Walnuts are a fantastic source of healthy fats and nutrients that are especially beneficial for brain health, in particular DHA, a type of omega-3 fatty acid. Just make sure you buy walnuts that are fresh and store yours in the fridge or freezer once bought.
Serves: 2 as a side dish
GF, V
=R1=
Broccoli Rabe with Lemon, Hazelnut & Goat’s Cheese
This is a lovely light dish to serve alongside some protein at a barbecue. Make sure you cook this just before serving — it literally only takes five minutes as it doesn’t involve any chopping or long cooking times.
Serves: 2
GF, V
=R2=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- ½ onion, sliced
- 1 sprig rosemary, chopped
- 1 clove garlic, crushed
- Pinch sea salt
- 1 bunch broccoli rabe, chopped
- ⅓ cup walnuts, chopped
- ⅓ cup olives, chopped
- 25g parmesan, grated
Method
- Heat olive oil in frying pan over medium heat.
- Add sliced onion, rosemary, garlic and sea salt and cook for 5 mins.
- Add broccoli rabe, walnuts, olives and sauté for another 3 mins.
- Remove from heat, place in serving bowl and top with grated parmesan.
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