Help! I need a sub for Broccoli rabe!

[foodieX2]

I am making this tonight and cannot find broccoli rabe! I have everything else.

http://books.google.com/books?id=9ayK...

Was thinking I could sub kale or chard. What do you think? Would broccolini or regular old broccoli do? I would think they wouldn't have that bitterness you want in this dish.

[GaKaye]

Neither broccolini nor broccoli would give you what broccoli rabe does. Maybe a combination of broccoli and arugula? Just make sure to put the arugula in at the absolute last minute so that it just wilts.

Of course, I'm probably too late to help you :(

[Bacardi1]

Ditto. Neither broccoli or broccolini are acceptable subsitutes for broccoli rabe. Broccolini in particular, since it's even sweeter than regular broccoli. And kale or chard would be even MORE off the mark.

While you can definitely substitute any of the above in your recipe, it will NOT be the recipe that you'll be creating. Simply "Broccoli (or whatever) with Sausage". Good in its own right - but not the same as the recipe you wanted to try.

[splatgirl]

Big, dirty old skool (not baby boxed or bagged) spinach maybe, in lieu of what ButterYum suggests, which I suspect could also be tricky to find. At least it's got oxalic acid for a little bit of bite like rabe.

[foodieX2]

Ah winter in NE! There were no mustard or dandelion greens, no chinese broccoli. There were 3 very small heads of escarole which wouldn't nearly cover the recipe (making a double batch).

I ended up with broccolini so my relatively inexpensive dinner just turned VERY expensive, LOL.

[escondido123]

Why didn't you just choose a totally different vegetable that wasn't expensive? That recipe is pretty basic and could have been made with zucchini or any cheap green...or no veg at all.

[foodieX2]

seriously??

[thimes]

I was going to say something similar. broccoli rabe and sausage is a pretty "classic" italian combination which is why I would have guessed it was used in the recipe. It does have a distinctive taste but I would have thought you could have substituted anything in its place in this recipe without any real "ill" effect.

[escondido123]

Eggplant would have been great, no?

[ButterYum]

Feel free to use whatever you like, but Gourmeth Sleuth suggests substituting mustard greens, chinese broccoli, or dandelion greens.

[greygarious]

Broccolini would be very close, broccoli less so. Chard is not bitter at all. Kale is not as good a choice as mustard greens, escarole, endive, or chicory.

[coll]

I'd probably do escarole myself. And if you want to jazz it up a little, some chopped fennel adds a nice touch.