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We’re in the heat of summer (literally) so in-season vegetables are top of mind. We definitely are fans of a big fresh summer salad, or an easy roasted veggie side dish.
But everyone has their own favorite vegetable. Alton Brown loves asparagus. Jenna Bush Hager can’t stop eating broccoli. Mine is sweet potatoes; I add sweet potatoes to my spinach salad every day for lunch, no matter the season.
And through a conversation with EatingWell about her new gluten-free pasta line, we asked celebrity chef Giada De Laurentiis for her favorite vegetable. She had a clear answer.
“I love broccoli rabe—I can always count on my daughter, Jade, to eat it, too,” De Laurentiis tells EatingWell.
For those unfamiliar, broccoli rabe is a dark green leafy green in the turnip family. It’s known for its faint bitter taste, and has nutritional benefits as it’s rich with vitamins A and C, which are great for eye health and immune health, respectively.
Safe to say, we are a fan of De Laurentiis’ pick, and our editors even think the cruciferous veggie is underrated.
“I love how quick-cooking and versatile it is,” EatingWell’s nutrition editor and dietitian Jessica Ball, M.S., RD shares. “I think its slightly-bitter flavor lends itself well to everything from a stir fry to a creamy pasta. Plus, it’s packed with fiber, vitamins and minerals.”
There are plenty of ways to prepare it. It’s commonly found in Italian cuisine as a side with olive oil and garlic, like our Broccoli Rabe with Olives & Garlic (Broccoli di Rape Stufati) recipe. It can also be added to sandwiches—try it instead of spinach on a Cheesy Chicken alla Vodka Sandwich.
What’s De Laurentiis’ go-to way to make it? Don’t worry, we asked.
“I usually prepare it in my Chicken with Broccoli Rabe Pasta,” she says, referencing her bright, 15-minute dinner recipe. “You’ve got protein and veg, so it’s a simple weeknight dish.”
De Laurentiis shares that she sometimes swaps the pasta for her gluten-free casarecce pasta. We think she would also love our Chicken and Broccolini Cavatelli, swapping broccolini for broccoli rabe.
For dessert after enjoying the chef’s flavorful dinner, try De Laurentiis’ Espresso Martini Affogato or our Creamy Chocolate Gelato—yum!