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Me vs. Broccoli Raab (Ginger-Honey Broccoli Raab)

A nice bunch of broccoli raab

While Skyping with Lindsay at some point this week, I mentioned that I purchased some broccoli raab. Her reaction was “but you hate broccoli raab!”, and she was right! I can’t remember a single encounter with it, in a restaurant or otherwise, that I have really enjoyed.

But, Lindsay’s not around and we have a blog on local food and the raab is the thing right now (the raab, the ramps, and asparagus). For ramps, eat them raw wrapped around a piece of cheese. As for asparagus, I’m good with asparagus and will post on it soon. But first comes the raab. I had to try.

Lindsay pointed me to this recipe in one of her cookbooks (3 Bowls : Vegetarian Recipes from an American Zen Buddhist Monastery), and the verdict is: winner! I don’t know whether it’s a better preparation than I’ve had before or whether my tastes have changed. I do eat a lot more vegetables now. In any case, you should try it because it is very good for you, and this is a good gateway recipe.

One thing about broccoli raab (or rabe, or rape) is that it only loosely related to broccoli. It’s also called Rapini. Usually when a food is named after another food it’s a total misnomer. It can be confusing. If you are at a farmer’s market and dealing with a new plant, just ask about it. They will be happy to tell you what it is, what it tastes like, how to prepare it, etc.

Ginger-Honey Broccoli Raab

Makes 2 servings as a main or 4 as a side


Amount Ingredient Preparation Where we bought it
(* Union Sq. Greenmarket)
1 bunch Broccoli raab Bottom ~inch of stalk removed, cut into 1.5 inch lengths Lani’s Farm *
4 cloves Garlic Minced Northshire Farm *
1 TBsp Honey Twin Spruce Apiaries *
1 piece Ginger About 2 inches worth, grated (it’s easier if it’s frozen)
1 TBsp + 1 tsp Lemon juice
1 TBsp Oil I used olive oil, although I should have our local used sunflower oil
1 TBsp + to taste Kosher salt
As desired Black pepper Freshly ground



  1. Cut the ends off of the raab; remove the last inch of stem. Cut the rest into segments that are about 1.5 inches long, all the way up the stems as well as the leafy parts.

    Discard of the bottom 1 - 2 inchesRaab chopped into 1.5 inch pieces

  2. Add the TBsp of salt to a pot of water and put it on the stove on high to get the boiling started.
  3. Mince the garlic. Grate the ginger (as we’ve said before, we use only frozen fresh ginger because it is so much easier to grate).

    How I grate frozen gingerGrated ginger

  4. Heat the oil in a skillet or pan over medium heat for about one minute. Add the ginger and garlic and sauté for about three minutes. Measure out the honey and lemon juice while you do this.

    Oil, ginger, and garlicSalt, honey, and lemon juice

  5. Stir in the honey and lemon juice and cook while stirring vigorously for about one minute. Turn off the heat.

    Finishing the sauceFinishing the sauce

  6. Whenever the pot of water is at a boil, add the broccoli raab and let it boil for two minutes. Drain it through a colander and give it a few good shakes to dry it off. Toss it around with tongs or salad serving utensils while it’s in the colander in the sink. Put the raab and the ginger-honey glaze into a bowl and toss to coat. Simple!

Ginger honey broccoli raab

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