Care & Storage
For Eating Fresh: Wash and dry the broccoli raab (you can eat the stalks, the leaves, and the florets). Store in a perforated plastic bag in your fridge's crisper for up to a week.
To Freeze: Wash and then blanch for 3 minutes in boiling water. Cool immediately.
May - June, September - October
Pasta with Sausage and Broccoli Raab
Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
A classic Italian recipe for Broccoli Raab.
¼ cup olive oil, preferably extra virgin
4 sweet Italian sausages (about 1 pound), casings removed
3 large cloves garlic, finely minced
¼ tsp red pepper flakes
1 large bunch (1 to 1.5 lbs) broccoli raab, washed, dried, and coarsely chopped
1 lb orecchiette, mini shell pasta, or other short dried pasta
Salt and pepper to taste
¼ cup grated pecorino or domestic kasseri cheese
Heat the oil in a large skillet over medium heat. Add the sausages and cook, breaking the meat up with a spoon, until nicely browned, about 5 minutes. Stir in the garlic and red pepper flakes and cook for 1 minute more. Stir in the broccoli raab and cover and cook until tender, about 5 minutes. Meanwhile, cook the pasta in 6 quarts of salted water until tender but firm. Drain the pasta, leaving some water clinging to the noodles, and add it to the skillet over low heat. Toss to coat and combine, then remove to a large serving bowl. Season with salt and pepper and sprinkle with grated cheese. Serve immediately, passing additional grated cheese.