rabe, rapé, raapini, what's in a name?

i was in my favorite neighborhood market in la habra heights on my weekly grocery excursions with my father.  "food gathering" he calls it.  i was minding my own business, picking out my fresh herbs from their exquisite selection (huge bunches of basil, dill, rosemary, thyme, mint!) when i saw something that cause me to exclaim in glee.  was it really there or was it my imagination?  before me, in generous la habra ranch market sized bunches was broccoli rabe...a vegetable i had been hunting for the greater part of three years.  

alias raapini, or rapé, broccoli rabe is a thin stalked leafy green with miniature broccoli trees up top.  taste wise its a bit like collard greens, a little bitter but hearty and full flavored.  it's used in both italian and asian cooking - in the former its usually sauteed and used either as a pizza topping or as a vegetable side - in the latter it is cooked up alongside chicken or pork.

needless to say, i love rabe, and rabe loves me.  cleaning the vegetable and slicing it up is a bit tricky, its a bit like asparagus, a good chunk of the bottom part of the stalk is fibrous and virtually inedible, and therefore must be cut off.  the stems must be picked clean of any yellowing leaves, then they can be cut in about 2 inch long pieces. 

 

i like to divide my rabe among its two cultural affinities.  giada has a great recipe for sauteed broccoli rabe which i love.  the following is its chinese(ish) counterpart.

spicy chicken and broccoli rabe stir fry

serves 2

ingredients

1/2 inch knob of peeled ginger, diced finely

3 cloves of garlic, sliced thin

half a bunch of broccoli rabe cleaned and cut in the aforementioned way

half a carton of mushrooms thinly slivered

one uncooked chicken breast, cut into thin 1 inch slices and seasoned lightly with salt and white pepper

1 tbsp vegetable oil

2 tbsp soy sauce

1 tbsp brown sugar

1 tbsp chinese chili paste

1 tsp garlic sriracha

1 tsp sesame oil

salt and white pepper to taste

toasted sesame seeds as garnish

1.  add the broccoli rabe to a pot of boiling water and allow to cook for 2 minutes until the color brightens.  strain and rinse with cold water.

2.  heat the vegetable oil in a large sautee pan over high heat until the oil is very hot.  reduce the heat to medium and add the mushrooms.  allow them to become slightly tender and then add the chicken.

3.  toss the ingredients in the pan until the chicken is almost done.  add the blanched broccoli rabe, soy sauce, chili paste, and brown sugar.  cook for a few minutes.

4. add the sriracha and sesame oil and coat the chicken evenly.  add salt and white pepper to taste.  

5.  turn off the heat and plate.  garnish with a sprinkling of toasted sesame seeds and serve with steamed long grain white rice.