Rapini, or broccoli raab, is one of my favorite vegetables. It’s a bit bitter, but I don’t find that overpowering in this green. I often have a hard time finding it organic, so it’s one of the few vegetables I buy commercially grown. And it often comes in huge, economical bunches.
Rapini sometimes refers to the fresh tops of any mature cruciferous plant. I find kale and cabbage rapini sometimes in my farmer’s market. You could use those here.
Look for greens and florets that are bright green and perky. Green leaves that are starting to yellow or look wilted are too old and won’t have as much nutritional value or flavor as fresher ones. I like to use as much of the plant as possible, so I cut the stems and throw them in. Often the stems are tender all the way to the base, but it really depends on when the greens were harvested. I usually cut the leaves a bit larger than the stems. Add the stems a minute or two before the greens if you want to give them more cooking time. The stems add more nutrition to your dish than just the leaves due to their denser mineral content.
Sauteed Rapini with Button Mushrooms
- 1 skillet
- 2 tsp sesame oil
- 1/2 onion cut in thin half-moons
- Pinch of sea salt
- 1-2 garlic cloves chopped small
- About 5 button mushrooms wiped clean and sliced
- 1 bunch rapini/broccoli raab washed and chopped
- A few slices of fresh lemon
- Heat a large skillet on medium heat. Add the oil. Add the onion as soon as a little piece gently sizzles in the oil. Sautè, stirring frequently for about 5 minutes or until onion starts getting translucent.
- Add the mushrooms, garlic and sea salt. Sautè 2 minutes.
- Add the daikon greens and stir until the greens get coated with the oil and onions. Add a Tbsp or two of water. Cover and let cook until tender, 3-4 minutes.
- Remove from heat. Add a squeeze of lemon juice at the table.
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