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Add the broccoli rabe and chicken broth and bring to a simmer. 4. Continue to cook, tossing frequently, until the broccoli rabe is wilted and tender, about 5 minutes.
Add the broccoli rabe, 1 cup pasta-boiling water, ¼ teaspoon salt, and the pepper flakes; cover, and steam 5 minutes, stirring occasionally. Cook the sauce uncovered over high heat for about 3 ...
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Rapini (broccoli rabe or raab) (/ r ɑː b /) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K.
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Entrée: broccoli rabe, deckle of beef, hibiscus flowers in syrup, black-eyed peas; Dessert: avocadoes, oyster sauce, tofu skins, star fruit; Contestants: Abigail Hitchcock, Chef and Restaurateur, Camaje Bistro, New York, NY (eliminated after the appetizer) Shanna Pacifico, Chef de cuisine, Back Forty, New York, NY (eliminated after the entrée)
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The number of spirals on the head of Romanesco broccoli is a Fibonacci number. [ 6 ] The causes of its differences in appearance from the normal cauliflower and broccoli have been modeled as an extension of the preinfloresence stage of bud growth. [ 7 ]