Carly Migliorelli, representing the third generation at Migliorelli Farms, offered this recipe for their broccoli rabe, a vegetable with a family history. In 1933 Angelo Migliorelli first brought the broccoli rabe seeds when he immigrated to New York from the Lazio region of Italy. He and his son Rocco peddled their vegetables, including their broccoli raab, by horse and cart in the Bronx. When Co-Op City was built and pushed the last farmers out of the Bronx they moved to the Hudson Valley where they grow over 130 different varieties of vegetables … including the same strain of broccoli raab first brought from Italy by Carly’s grandfather. History, family, wholesome produce … this is why we love the Grand Market. Buy their broccoli raab this Saturday.
As side dish:
- Fresh Broccoli Raab
- 2 to 3 cloves garlic
- 2 to 3 tablespoons Olive Oil
- Salt and Pepper
Soak 1 to 2 Bunches of Broccoli Raab in water. Coat bottom of a pot with a generous amount of olive oil and add 2 to 3 cloves of fresh chopped garlic. Saute the garlic until golden and then add the wet broccoli raab to the pot. Add a pinch of salt and pepper and cover the pot. Let it cook for 20 to 30 minutes until broccoli raab is soft it should never be al dente. Serve.
Broccoli raab is so delicious on its own as well as on pizza, in omelets, soups or tossed with pasta. Bon Appétit.
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