Another happy surprise in the shares. The stems on these were particularly large so lots of it to enjoy in any vegetable medley you might be cooking.
We trim the broccoli up into nice florets for you all. This way they’re ready for snacking, roasting, or whatever ambitions a broccoli might have. Don’t skip out on the stems. We peel away the fibrous parts so they’re tender and perfect sautéed with other veggies (maybe in fried rice?).
Rapini or broccoli rabe is a leafy variety of broccoli. It will never form the large head that broccoli does, instead only putting out small florets. It’s popular in Mediterranean cuisine simply sautéed with chile flake and often served with pasta. We like to quickly char it over over a ripping hot grill or broiler for a very summery feel.
