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For Billy - mlucas1 - 03-12-2008

I found this recipe in my "recipe box" on when I was looking around today and thought of you!

Broccoli Rabe with Garlic and Pecorino Romano

2 pounds broccoli rabe,* tough stems peeled

1/4 cup extra-virgin olive oil
5 garlic cloves, coarsely chopped
6 tablespoons freshly grated pecorino Romano cheese

*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.

Re: For Billy - bjcotton - 03-12-2008

Thanks Meg. I've never had Broccoli Rabe. As a matter of fact I've never seen it in any of the stores here and believe me, I take my time browsing through everything they have in the produce aisle.

Re: For Billy - luvnit - 03-12-2008

Sometimes they call it Chinese Broccoli, Rapini or just Raab. It's hard to find around here too. I usually end up substituting Broccolini. Most typically I find it called Chinese Broccoli. Remember that the leaves are edible too! They taste like greens to me. I love em!

Re: For Billy - cjs - 03-12-2008

wow, doesn't that sound good.

Re: For Billy - luvnit - 03-12-2008

It sounds really good. I will have to make that this summer. Sounds perfect paired with a grilled, marinated meat. I love that kind of stuff.

Re: For Billy - Lorraine - 03-12-2008

Sounds great! I'm lucky enough to get it year round here. It's a favourite in pasta with sausage.

Re: For Billy - mlucas1 - 03-12-2008


Here's a link to the recipe:

Check out the comments that some left. It looks like people made different substitutions with great results!