Preserved Broccoli Rabe

Rapini, broccoli rabe, broccoli raab, friarielli: preserved, pickled, jarred. Lots of ways to describe this technique. Use it on pizza, flatbread, crostini, and in pasta. Make sure to pair it with something creamy to balance the bitter and tart flavors. This is a very traditional technique of keeping broccoli raab around well after its season has ended, and the flavor the technique gives is unmistakable.

Preserved Broccoli Rabe | Pickled Rapini Recipe

Ingredients
2 bunches broccoli raab, cleaned, roughly chopped and the stalk ends removed
1 cup white wine vinegar or distilled white vinegar
1 cup water
3-5 cloves garlic, sliced
1 tbsp salt
crushed red pepper
Olive oil

Recipe summary: Wash greens and remove yellowed leaves and rough stalk ends. Boil together the garlic, vinegar, and water, and dissolve the salt. Add greens and cook for 5 minutes. Remove greens and let drain and cool completely on a kitchen towel for an hour. Layer greens with crushed red pepper and more greens. Cover with olive oil, pushing greens down to remove air bubbles.