Have you ever tried broccoli rabe? It’s new to me and took a little getting used to, but I have to say, I’ve become quite a fan. Contrary to what the name suggests, broccoli rabe (also called rapini) is not related to broccoli. It has some small, broccoli-like buds, but it’s actually more closely related to turnips.
Broccoli rabe is best cooked; even then, it is on the bitter side, but delightfully so. If you need it, an extra sprinkle of salt helps reduce the bitterness. The flavor reminds me a bit of kale, and I know there are a lot of kale lovers out there, so I hope you will give broccoli rabe a shot. It plays nicely with flavors that complement broccoli and kale, like garlic, lemon and red pepper flakes.
Since that’s the case, I thought there was a good chance that sautéed broccoli rabe would go well with savory peanut soba noodles (since they are also fantastic with broccoli). I was right! Sautéed rabe is right at home with peanut sauce and soba noodles; it becomes almost noodle-like once cooked and twirls right around the fork with the pasta. If you want to lighten up this dish or make it extra green, you can cook up even more broccoli rabe than specified below.
