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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Italian-American pasta dish featuring hearty rigatoni, savory sausage, and slightly bitter broccoli rabe, all tossed in a light garlic and chili-infused sauce. It's a satisfying and flavorful weeknight dinner ready in about 30 minutes.
A classic Italian-American pasta dish featuring ear-shaped pasta, savory sausage, and slightly bitter broccoli rabe. It's a hearty, flavorful, and satisfying meal that comes together in under 30 minutes, perfect for a weeknight dinner.
Broccoli rabe typically lasts 3 to 5 days when stored in a plastic bag in the refrigerator crisper drawer.
Look for bright green leaves and stems with tightly closed dark green buds. Avoid any bunches with yellowing leaves or wilted stems.
Broccolini, mustard greens, or kale are good substitutes, though they may be less bitter than broccoli rabe.
Rinse the bunch thoroughly under cold running water and trim about half an inch off the bottom of the woody stems.
No, despite the name, it is more closely related to the turnip family and has a much more bitter, pungent flavor profile.
Yes, the stems are completely edible. If they are very thick, you can peel the outer layer or slice them thinner to ensure they cook at the same rate as the leaves.
The most effective method is to blanch it in salted boiling water for 2 minutes, then drain and shock in ice water before further cooking.
No, it is very low in calories, providing only about 22 calories per 100g serving, making it nutrient-dense.
Yes, it can be frozen if blanched first. Squeeze out excess moisture after blanching and store in airtight bags for up to 6 months.
broccoli rabe is a versatile ingredient found in cuisines around the world. With 22 calories per 100g and 3.17 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 2 recipes featuring broccoli rabe with step-by-step instructions.
Browse recipes →It is famously used in Italian cuisine, particularly in Orecchiette with Sausage and Broccoli Rabe or as a side dish sautéed with garlic.