- 3 lbs broccoli raab or 7 cups broccoli florets
- 2 T olive oil
- 6 cloves garlic, thinly sliced
- 1/4 cup reduced-sodium chicken broth
- 1/2 t ground black pepper
- 1/4 t salt
1. If using broccoli raab, remove large leaves and, if necessary, cut stems into 6 to 8 inch lengths. In a 6-8 quart pot, cook broccoli, half at a time if necessary, in a large amount of boiling water until crisp-tender, allowing 3 minutes for broccoli raab, or 6 minutes for broccoli florets. Drain well; gently squeeze broccoli if necessary to get it really dry.
2. In same pot, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Carefully add drained broccoli raab or broccoli florets (the oil with spatter if the broccoli is not well drained); cook and stir for 1 minute.
3. Add broth. Cook, uncovered, until all of the broth is evaporated, stirring frequently. Stir in pepper and salt. Makes 12 servings.
Katie: I have never eaten or made broccoli raab. It is not always available at the grocery store, but Gray had seen some that looked nice. We decided to make this recipe and see if we liked it! It is actually part of the mustard green family, NOT the broccoli family, so it has that bitter taste characteristic of those greens. I think my preparation was spot-on, but I just did not like the broccoli raab very well. I thought the bitter taste overwhelmed the garlic. I guess they weren’t terrible, but neither of us wanted to eat a second helping, so we ended up putting the leftovers in the compost bin!
Gray: I think this turned out well, but broccoli raab seems expensive for what you get. At least around here, mustard or turnip greens are a much better value if you want a bitter green, and there are others that we just like a lot better: cabbage, collards, kale, or chard. If you like the bitter greens and want something different this would be a great recipe to try.