Store your broccoli raab wrapped in a damp towel or plastic bag in the hydrator drawer of the refrigerator.  Like most greens, it will last for about a week if kept moist.


Broccoli Raab Pasta
From Chez Panisse Vegetables by Alice Waters

1 large onion, thinly sliced
6 cloves garlic, minced
1 bunch broccoli raab
olive oil
romano cheese
red pepper flakes
1/2 lb. penne pasta
red wine vinegar

Put on a large pot of water to boil. In a skillet coated with olive oil, heat the onion over high heat.  When onion is browning in spots, add the garlic, red pepper flakes, and salt to taste.  Toss briefly, then add the raab and a splash of water. Lower the heat and cook until tender, stirring frequently. Meanwhile, cook pasta. Taste the raab and adjust the seasonings.  Add a generous amount of olive oil and a splash of vinegar.  Toss with the drained pasta and top with romano cheese.

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