Love it! Incorporating Rabe into my thanksgiving menu this year. I have never cooked with it before
Hey Pappy if you like greens, spinach etc. you'll really like broccoli raab. It is very nutritious. How are you fixing it? I have some ideas if you need them buddy.
Saw this and it sounded good.
Parmesan Bread Pudding with Broccoli Rabe and Pancetta
tablespoon olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2"
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk
1/2 pound country-style white bread, cut into 1" pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon)
preparation
Preheat oven to 350°F. Heat oil in a largeskillet over medium heat. Add garlic and redpepper flakes. Stir until garlic is softened,about 30 seconds. Add broccoli rabe; seasonwith salt and pepper. Cook, tossing, untilwilted, about 2 minutes; let cool slightly.
Meanwhile, whisk eggs, milk, 2 teaspoons salt,and 1/2 teaspoon pepper in a large bowl to blend.Add broccoli rabe mixture, bread, and 1/2 cupParmesan; toss to combine. Transfer to a1 1/2-quart baking dish. Top with pancetta andremaining 2 tablespoons Parmesan.
Bake pudding until puffed, browned inspots, and set in the middle
