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Have you ever wondered what the difference is between all those Broccoli's? Well let's have a look:
Broccoli: High in vitamin C and usually boiled or steamed. It has gained popularity as a raw vegetable on hor d’oeuvre trays. It’s flavor is soft and flowery when eating florets, and can be crunchy when eating stalks. The thinner stalks are great for soup!
Broccoflower: The edible part of the vegetable are the florets. It originated in Holland and has a milder flavor than either broccoli or cauliflower. It looks like a green cauliflower and it is actually a variety of cauliflower. It has a milder and sweeter flavor than other members of its cabbage family kin.
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| Broccoflower |
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| Broccoli Rabe |
Broccoli Rabe: This plant has spiked leaves that surround a green bud (like a broccoli floret). The flavor is nutty and bitter. Focus on the stems and leaves for eating. It is prepared more like a green leafy vegetable (boil and saute) rather than like broccoli which we typically steam or boil. Due to its bitterness, Broccoli Rabe should always be cooked and not served raw. Cooking suggestion: Boil or simmer slowly over a long period of time with a ham bone until the vegetable is soft and the bitterness is gone.
Broccolini: This vegetable closely resembles broccoli with a long stem and small floret. It is a cross between broccoli and a Chinese broccoli (gai lan) or kale. Its flavors are described as sweet with notes of broccoli and asparagus. It is called “baby broccoli” or “aspiration”. This vegetable may be sauteed, steamed, stir fried, or boiled. It is very good simply grilled with olive oil, salt and pepper, and sprinkled with lemon. Less is more when cooking this vegetable. It is tender and delicate.
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| Broccolini |
Maria's Broccoli Rabe
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 4
INGREDIENTS:
1 pound broccoli rabe, trimmed
5 tablespoons extra virgin olive oil
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1 clove garlic, minced
1 tablespoon grated Parmesan cheese
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DIRECTIONS:
| 1. | Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain. |
| 2. | In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired. Maria's Broccoli Rabe |
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