How to store and prep Similar to most greens, broccoli rabe stores well in a plastic bag in your crisper drawer for 3 to 5 days. The stalks, leaves, and blossoms of the plant are all edible ...

Lift the parboiled broccoli rabe out of the water, drain it and transfer it to a skillet over medium heat. Add anchovies for savory-salty flavor, plus lots of garlic, and saute it for 3 to 5 minutes.

The accompanying recipe is like Broccoli Rabe 101: a basic preparation all cooks should have in their back pockets to serve as a side for just about any Italian-style main, from pastas and pizzas ...

By Janny Hu, Chronicle Staff WriterJan 17, 2010 Broccoli rabe was photographed in the SF Chronicle Studio on Wednesday, Dec. 30, 2009 in San Francisco, Calf.Mike Kepka/The Chronicle ...

Once cool cut each bunch of broccoli rabe into three and set aside. 5. Heat the olive oil in a sauté pan on medium to high heat. 6. Add the chopped garlic and cook until it starts to get golden ...

Learn how to make a homemade pizza with broccoli rabe, leeks and potatoes. Looking for an easy weekend dinner? Farm-to-Fork host Sharon Profis demonstrates how to make a homemade pizza with ...

DIRECTIONS: 1. Place the broccoli rabe on a cutting board and cut a ½ an inch off the bottom of the stems. 2. In a pot of boiling water, submerge the broccoli rabe and cook for three minutes. 3.