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. Get the ingredient list below or at
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Chapters
0:00 Recipe Preview
0:32 Prepping the broccoli rabe
1:10 Washing greens in baking soda
1:23 Use washing water for your plants
1:36 Pickling the rapini
2:18 Jarring the pickled broccoli raab
3:09 How to use jarred friarielli
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.
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I’m Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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