Guest guest Posted June 15, 2000 Report Share Posted June 15, 2000 At 12:49 AM 6/15/00 -0400, you wrote: >Does anyone know the nutritional info for rabe? I've checked the USDA >site, Mastercook andDietwatch, all to no avail. It is also known as rappini. What an interesting question. I have many recipes using this ingredient, but no info on its nutritional info. VT's glossary says: Broccoli rabe: Leafy dark-green stalks with clusters of small broccoli-like florets. Broccoli rabe has a slightly bitter flavor and is used often in Italian cooking. Also called rapini and rape. In checking several recipes that I have using this ingredient it says to substitute bok choy in one recipe and any green in another. Maybe you can work backwards in figuring out the nutritional info since this is a recipe using broccoli rabe and has the nutritional data. Just subtract the ingredients that you do know. * Exported from MasterCook * Potato And Broccoli Rabe Recipe By : Weight Watchers Versatile Vegetarian Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil plus 1 teaspoon olive oil 1 onion -- sliced 1 bunch broccoli rabe cleaned and coarsely chopped 2 garlic cloves -- minced 1/2 teaspoon fennel seeds 4 small all-purpose potatoes peeled and thinly sliced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Makes 4 servings As the pie cooks, shake the pan occasionally so that the potatoes do not stick. If they do, the dish will be just as tasty, but it may need patching when you invert it. 1. In a large nonstick skillet, heat 2 teaspoons of the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the broccoli rabe, garlic and fennel seeds; cook, stirring as needed, until the broccoli rabe is wilted, about 5 minutes. Transfer to a plate; wipe out the skillet with paper towels. 2. Add the remaining 2 teaspoons of the oil to the skillet. Arrange half the potato slices in the bottom of the skillet, overlapping if necessary. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spoon the broccoli rabe over the potatoes. Cover with the remaining potatoes; sprinkle with the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Cover the potatoes with a heatproof plate to weight them down. Reduce the heat; cook, covered, until the potatoes are cooked through and the bottoms are browned, 40-45 minutes. Invert onto a serving platter. SERVING PROVIDES: 1 Bread, 2 Fruit/Vegetables, 1 Fat. PER SERVING: 175 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 336 mg Sodium, 29 g Total Carbohydrate, 6 g Dietary Fiber, 7 g Protein, 83 mg Calcium . 3 POINTS Converted by MC_Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2005 Report Share Posted October 28, 2005 its another member of the brassica family(cabbage, broccoli, bok choy, califlower, etc) its popular in southern italian and asian cooking... looks sorta like a small broccoli with leaves, and the flowers have been allowed to sprout out more(not all tight like a broccoli) pronounced broccoli rob Thanks fraggle! Heat the broth not the can, eh? What exactly is broccoli rabe? It says it's bitter which is why you need the sugar, but I don't think I've seen it in stores.fraggle <EBbrewpunx wrote: But they've all gone mad now Well you'd be pretty mad too If what happened to cows happened to you Having your children taken away Forced to stand in a pen each day Fed the shit from other dead things Then chopped to bits... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2005 Report Share Posted October 28, 2005 I think I had some on a pizza at California Pizza Kitchen. I think they called it baby broccoli. It was really good, it didn't seem bitter to me. Kinda hard to eat something so large on top of a pizza, since if you try to bite it, it didn't sever and you ended up with the whole thing dangling from your mouth while giggling. Or then again, maybe I had too much wine?fraggle <EBbrewpunx wrote: its another member of the brassica family(cabbage, broccoli, bok choy, califlower, etc) its popular in southern italian and asian cooking... looks sorta like a small broccoli with leaves, and the flowers have been allowed to sprout out more(not all tight like a broccoli) pronounced broccoli rob Thanks fraggle! Heat the broth not the can, eh? What exactly is broccoli rabe? It says it's bitter which is why you need the sugar, but I don't think I've seen it in stores.fraggle <EBbrewpunx wrote: But they've all gone mad now Well you'd be pretty mad too If what happened to cows happened to you Having your children taken away Forced to stand in a pen each day Fed the shit from other dead things Then chopped to bits... FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2005 Report Share Posted October 28, 2005 that prolly wasn't the same thing..that might have been broccolini... Jonnie Hellens Oct 28, 2005 12:00 PM Re: broccoli rabe I think I had some on a pizza at California Pizza Kitchen. I think they called it baby broccoli. It was really good, it didn't seem bitter to me. Kinda hard to eat something so large on top of a pizza, since if you try to bite it, it didn't sever and you ended up with the whole thing dangling from your mouth while giggling. Or then again, maybe I had too much wine?fraggle <EBbrewpunx wrote: its another member of the brassica family(cabbage, broccoli, bok choy, califlower, etc) its popular in southern italian and asian cooking... looks sorta like a small broccoli with leaves, and the flowers have been allowed to sprout out more(not all tight like a broccoli) pronounced broccoli rob Thanks fraggle! Heat the broth not the can, eh? What exactly is broccoli rabe? It says it's bitter which is why you need the sugar, but I don't think I've seen it in stores.fraggle <EBbrewpunx wrote: But they've all gone mad now Well you'd be pretty mad too If what happened to cows happened to you Having your children taken away Forced to stand in a pen each day Fed the shit from other dead things Then chopped to bits... FareChase - Search multiple travel sites in one click. To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2005 Report Share Posted October 28, 2005 here http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm-----Original Message----- Jonnie Hellens Oct 28, 2005 12:00 PM Re: broccoli rabe I think I had some on a pizza at California Pizza Kitchen. I think they called it baby broccoli. It was really good, it didn't seem bitter to me. Kinda hard to eat something so large on top of a pizza, since if you try to bite it, it didn't sever and you ended up with the whole thing dangling from your mouth while giggling. Or then again, maybe I had too much wine?fraggle <EBbrewpunx wrote: its another member of the brassica family(cabbage, broccoli, bok choy, califlower, etc) its popular in southern italian and asian cooking... looks sorta like a small broccoli with leaves, and the flowers have been allowed to sprout out more(not all tight like a broccoli) pronounced broccoli rob Thanks fraggle! Heat the broth not the can, eh? What exactly is broccoli rabe? It says it's bitter which is why you need the sugar, but I don't think I've seen it in stores.fraggle <EBbrewpunx wrote: But they've all gone mad now Well you'd be pretty mad too If what happened to cows happened to you Having your children taken away Forced to stand in a pen each day Fed the shit from other dead things Then chopped to bits... FareChase - Search multiple travel sites in one click. To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2005 Report Share Posted October 29, 2005 Ugh, just when I think I might have it down! fraggle <EBbrewpunx wrote: that prolly wasn't the same thing..that might have been broccolini... Jonnie Hellens Oct 28, 2005 12:00 PM Re: broccoli rabe I think I had some on a pizza at California Pizza Kitchen. I think they called it baby broccoli. It was really good, it didn't seem bitter to me. Kinda hard to eat something so large on top of a pizza, since if you try to bite it, it didn't sever and you ended up with the whole thing dangling from your mouth while giggling. Or then again, maybe I had too much wine?fraggle <EBbrewpunx wrote: its another member of the brassica family(cabbage, broccoli, bok choy, califlower, etc) its popular in southern italian and asian cooking... looks sorta like a small broccoli with leaves, and the flowers have been allowed to sprout out more(not all tight like a broccoli) pronounced broccoli rob Thanks fraggle! Heat the broth not the can, eh? What exactly is broccoli rabe? It says it's bitter which is why you need the sugar, but I don't think I've seen it in stores.fraggle <EBbrewpunx wrote: But they've all gone mad now Well you'd be pretty mad too If what happened to cows happened to you Having your children taken away Forced to stand in a pen each day Fed the shit from other dead things Then chopped to bits... FareChase - Search multiple travel sites in one click. To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2005 Report Share Posted October 29, 2005 Huh, one would think I could find some around here, since it says one of the places it is grown is in Arizona. I guess it would be one of the bitters that's really good for you. I might like it, but I'm sure my family wouldn't.fraggle <EBbrewpunx wrote: here http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm-----Original Message----- Jonnie Hellens Oct 28, 2005 12:00 PM Re: broccoli rabe I think I had some on a pizza at California Pizza Kitchen. I think they called it baby broccoli. It was really good, it didn't seem bitter to me. Kinda hard to eat something so large on top of a pizza, since if you try to bite it, it didn't sever and you ended up with the whole thing dangling from your mouth while giggling. Or then again, maybe I had too much wine?fraggle <EBbrewpunx wrote: its another member of the brassica family(cabbage, broccoli, bok choy, califlower, etc) its popular in southern italian and asian cooking... looks sorta like a small broccoli with leaves, and the flowers have been allowed to sprout out more(not all tight like a broccoli) pronounced broccoli rob Thanks fraggle! Heat the broth not the can, eh? What exactly is broccoli rabe? It says it's bitter which is why you need the sugar, but I don't think I've seen it in stores.fraggle <EBbrewpunx wrote: But they've all gone mad now Well you'd be pretty mad too If what happened to cows happened to you Having your children taken away Forced to stand in a pen each day Fed the shit from other dead things Then chopped to bits... FareChase - Search multiple travel sites in one click. To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2005 Report Share Posted October 29, 2005 well..the thing is, it might be grown there, but, might not be in local supermarkets unless you buy at a farmers market, er from a place that generally specializes in locally grown produce, yer stuff comes from thousands of miles away its the way our system is set up.... Jonnie Hellens Oct 28, 2005 5:23 PM Re: broccoli rabe Huh, one would think I could find some around here, since it says one of the places it is grown is in Arizona. I guess it would be one of the bitters that's really good for you. I might like it, but I'm sure my family wouldn't.fraggle <EBbrewpunx wrote: here http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm-----Original Message----- Jonnie Hellens Oct 28, 2005 12:00 PM Re: broccoli rabe I think I had some on a pizza at California Pizza Kitchen. I think they called it baby broccoli. It was really good, it didn't seem bitter to me. Kinda hard to eat something so large on top of a pizza, since if you try to bite it, it didn't sever and you ended up with the whole thing dangling from your mouth while giggling. Or then again, maybe I had too much wine?fraggle <EBbrewpunx wrote: its another member of the brassica family(cabbage, broccoli, bok choy, califlower, etc) its popular in southern italian and asian cooking... looks sorta like a small broccoli with leaves, and the flowers have been allowed to sprout out more(not all tight like a broccoli) pronounced broccoli rob Thanks fraggle! Heat the broth not the can, eh? What exactly is broccoli rabe? It says it's bitter which is why you need the sugar, but I don't think I've seen it in stores.fraggle <EBbrewpunx wrote: But they've all gone mad now Well you'd be pretty mad too If what happened to cows happened to you Having your children taken away Forced to stand in a pen each day Fed the shit from other dead things Then chopped to bits... FareChase - Search multiple travel sites in one click. To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2006 Report Share Posted July 23, 2006 Hello all, I bought some delish organic broc. rabe for a recipe I was making for a picnic (recipe to follow - yum!) but it only came in huge bunches. Unfortunately, living alone and not having any time this week to cook, I'm wondering what to do w/ it. Too delish to waste. Can I freeze it? If so, should I steam or blanche it first? Or just freeze it raw? Thanks for your advice! -K Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2006 Report Share Posted July 24, 2006 That salad recipe sounds wonderful. I would cook the broccoli rabe in the manner you did for the pasta dish, but leave it more on the crisp side, then freeze in portions the size you would use in your favorite recipes. That way you can toss this into soups, stews, or another pasta creation like the one you shared later on. ~ PT ~ And in the end, it's not the years in your life that count but the life in your years. ~ Abraham Lincoln (1809-1865) ~~~*~~~*~~~> , " Jigilou Snicklefitz " <jigilou wrote: > > Hello all, > > I bought some delish organic broc. rabe for a recipe I was making for > a picnic (recipe to follow - yum!) but it only came in huge bunches. > Unfortunately, living alone and not having any time this week to cook, > I'm wondering what to do w/ it. Too delish to waste. Can I freeze > it? If so, should I steam or blanche it first? Or just freeze it > raw? > > Thanks for your advice! > > -K > Quote Link to comment Share on other sites More sharing options...
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