How to Buy, Store, and Cook Broccoli Rabe, In Season in September
September is the best time for produce—we get the tail end of summer's fruits and veggies, and the beginning of fall's. This week, we’ll be taking you through the seasonal ingredients you should be cooking with this month. Today: Broccoli Rabe.
Sure, broccoli rabe is a little bitter. But its bitterness is what makes this stalky brother of broccoli so good in dishes with rich ingredients like cheese, pasta, nuts, and pancetta. Consider it a green guilt-reliever, with its crunchy stalk and deep green florets, whether you're pressing it into a panini or tossing it with penne. Read on for tips on buying and storing broccoli rabe, and check out the recipes above for ideas for preparing this verdant veggie.
HOW TO BUY
Broccoli rabe should be a deep, rich green all over, with tightly closed florets, firm stalks, and no yellow flowers or yellow spots.
HOW TO STORE
Store broccoli unwashed in the fridge, wrapped in plastic. Try to use it within a day or two, though it keeps for up to a week.
Ditte Isager1/6Squash and Broccoli Rabe Lasagna
This vegetarian revelation balances the meaty sweetness of butternut squash with bitter broccoli rabe and a creamy sauce. Serve it with a simple salad.
