Broccoli Rabe Prep for Sandwiches
A preparation method for broccoli rabe used for Italian roast pork sandwiches. Finely chopping prevents choking hazards, while submerging in a deep water bath separates dirt and leaves just enough moisture for steaming and roasting.
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🍳 Cooking Flow
Finely chop the broccoli rabe. → Submerge in water so dirt settles to the bottom. → Scoop out the floating clean greens. → Transfer to a pan with slight moisture for steaming and roasting.
Cooking Steps
Brief Cooking Order
Finely chop the broccoli rabe. → Submerge in water so dirt settles to the bottom. → Scoop out the floating clean greens. → Transfer to a pan with slight moisture for steaming and roasting.
Introduction
A preparation method for broccoli rabe used for Italian roast pork sandwiches. Finely chopping prevents choking hazards, while submerging in a deep water bath separates dirt and leaves just enough moisture for steaming and roasting.
Step 1
Finely chop the broccoli rabe so it fits easily into a sandwich without posing a choking hazard.
Step 2
Transfer the chopped broccoli rabe into a sink filled with water to wash out trapped dirt from all the nooks and crannies.
Step 3
Scoop the broccoli rabe from the top of the water bath into a perforated insert or roasting pan, letting the grit and dirt settle to the bottom of the sink.
Step 4
Drain off excess water but retain a small amount of moisture in the pan to help steam the greens as they roast.
Ingredients List
Important Notes
Submerging the greens in a deep sink allows heavy dirt and sand to drop to the bottom while the rabe floats on top.
Retaining a small amount of water in the roasting pan is intentional, as it steams the greens during the roasting process.
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