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Broccoli raab w/ Asian Flavors

Published January 1, 1999.   From Cook’s Illustrated Magazine
Why this recipe works:
We wanted to develop a dependable, quick broccoli recipe that would deliver less bitterness and a rounder, more balanced flavor. We found that blanching the raab in a large amount of salted water tamed its bitterness. Then we sautéed the blanched raab with ingredients that complemented its strong flavor, such as garlic, red pepper flakes, or sun-dried tomatoes.
Using a salad spinner makes easy work of drying the cooled blanched broccoli raab.• 1 tablespoon soy sauce

Serving Size

Serves 4


  • 1 1/2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1 bunch broccoli raab (about 14 ounces), washed, bottom 2 inches of stems trimmed and discarded, remainder cut into 1-inch pieces
  • 2 teaspoons table salt
  • 2 tablespoons vegetable oil
  • 3 medium cloves garlic , minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon minced fresh ginger
  • Table salt

Recipe Directions

  1. Mix soy sauce, rice wine vinegar, Asian sesame oil, and sugar in a small bowl; set aside.
  2. Bring 3 quarts water to boil in large saucepan. Stir in broccoli raab and salt and cook until wilted and tender, about 2 1/2 minutes. Drain broccoli raab and set aside.
  3. Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge broccoli raab to stop the cooking process. Drain again; squeeze well to dry.
  4. Heat oil, garlic, red pepper, and fresh ginger in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched broccoli raab and reserved soy sauce mixture and cook, stirring to coat, until heated through, about 1 minute. Season to taste with salt; serve immediately.
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