Broccoli Rabe with Ground Turkey, Goat Cheese & Egg

Posted November 15, 2016 by Elena in Recipes, Veggies / 1 Comment

Broccoli rabe, also known as broccoli raab or rapini, is an underrated vegetable here in the states. You’ve probably seen it in the grocery store before, but didn’t recognize it and went for the kale instead. But if you’re looking to experiment with new ingredients, as all cooks should, do yourself a favor and buy it this time.

I adore broccoli rabe. It’s known for its bitterness, sometimes not favorably so, but it’s a pleasant bitterness that gives dishes an interesting kick. It also has a nutty flavor to it that other leafy greens do not. And of course, it’s great for cooking for one, since a single bunch makes 2 or 3 hefty servings you can use as you please throughout the week.

The most common preparation is blanching it in salted water and then sautéing it in plenty of olive oil, garlic and red pepper flakes. You’ll often see it paired with sausage or potatoes to complement the bitterness. For this dish, I went for ground turkey instead of sausage because it’s what I had in the fridge, but by all means use sausage if you’d like. The goat cheese adds tanginess, and the egg adds a soft texture that the dish needs. If you’re not a goat cheese fan, substitute feta or parmesan.

Broccoli Rabe with Ground Turkey, Goat Cheese & Egg
Serves 1
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1/2 head broccoli rabe
  2. 1 clove garlic, chopped
  3. 1 tablespoon extra virgin olive oil
  4. 1 teaspoon red pepper flakes
  5. 2 ounces ground turkey
  6. 1 egg
  7. 1 tablespoon crumbled goat cheese
  8. Salt and pepper to taste
  1. Put a medium pot of generously salted water on the stove to boil. Prepare an ice bath by filling a medium bowl with cold water and a handful of ice cubes. Set aside.
  2. While waiting for the water to boil, prepare the broccoli rabe. Begin by rinsing it, then snap off the bottom thick stems. Cut the remaining stems and leaves into 2-inch chunks.
  3. Place the broccoli rabe into the boiling water and blanch for 3 minutes. Remove from the water using tongs and set aside. Keep the water on the heat but reduce it to a simmer for cooking the egg.
  4. Place a medium sauté pan or skillet over medium heat and add the olive oil, garlic and red pepper flakes. Saute the garlic for one minute.
  5. Add the ground turkey to the pan and cook for 5 to 7 minutes until no longer pink, breaking up the meat as it cooks.
  6. Carefully place the egg in the pot of simmering water and set a timer for six minutes.
  7. While the egg is cooking, add the blanched broccoli rabe to the pan with the ground turkey. Toss and saute until the egg timer is up, adding salt and pepper to taste.
  8. Remove the egg from the simmering water and place it in the ice bath. While you wait for the egg to cool a little, plate the broccoli rabe and ground turkey and sprinkle with the goat cheese.
  9. Carefully peel the egg and place it on top. Add additional salt and pepper.
Elena the Epicurean



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