Broccoli Rabe
AKA Rapini or Rappini.
I cannot believe I have never had this amazing vegetable!
A friend told me it was his favorite thing ever, and one day when he was feeling low, I called around and Googled trying to find a local source for it. I learned a lot about it that day, and have been intrigued since, but just didn't make the reach.
In Austin, at my favorite market EVAH, Central Market, it was sitting there in a huge display of green loveliness, and I got some. But I didn't fix it and then when packing up the car, I thought, "Oh well, it's cold. Maybe it will travel."
(Shhhhhh... transporting greens interstate may be in violation of something agricultural, but they were purchased at a reputable market and the Ag inspection station was closed on New Year's Eve.)
(I love winter greens for that reason - they travel well and take a little shelf life in the fridge, or The Place Where Produce Has a 50/50 Chance of Being Eaten By Humans, or Composting Microbes).
I just fixed these hardy greens and OH MAH GAWD! Ta Die For. A great texture from leaf to tiny floret to stems, a nutty and leafy flavor with a backbone to it. Not acidic like spinach, not pungent or spicy like some collards, chards and mustards.
This recipe was a conglom of several I Googled, and decided what was easiest since I'm cooking for one. (Wonder Boy took one look at them and fake-fainted in horror.) There is another way I'll try next time - involving a NASA-hot iron skillet or a grill.
Broccoli Rabe
1 bunch broccoli rabe
3 cloves garlic, fresh, crushed
4-6 T. olive oil
Lemon juice
Parmesan or romano cheese
Bring a pot of salted water to a boil. Trim the rabe stem ends back about 1/2 to 1 inch. Remove any discolored leaves, florets or stems. Dunk the whole bunch into boiling water and blanch for 2-3 minutes. Drain, move to an ice bath (if you aren't going to cook it right away). Squeeze or spin most of the water out.
Heat olive oil and saute garlic for 1-2 minutes in a hot skillet, add well drained greens and toss to coat. Let saute for another 2-3 minutes, tossing well. Transfer to a serving dish. Add lemon juice (I had limes, so that's what I used), and sprinkle with parmesan (I had romano).
You can add pepper and salt, but it's really not necessary. I'm sure a splash of balsamic vinegar would perk up older greens. These were a week old and still gorgeous. I had some leftover so we'll see how they keep.
Broccoli Rabe
Originally uploaded by mrswonderful.
I cannot believe I have never had this amazing vegetable!
A friend told me it was his favorite thing ever, and one day when he was feeling low, I called around and Googled trying to find a local source for it. I learned a lot about it that day, and have been intrigued since, but just didn't make the reach.
In Austin, at my favorite market EVAH, Central Market, it was sitting there in a huge display of green loveliness, and I got some. But I didn't fix it and then when packing up the car, I thought, "Oh well, it's cold. Maybe it will travel."
(Shhhhhh... transporting greens interstate may be in violation of something agricultural, but they were purchased at a reputable market and the Ag inspection station was closed on New Year's Eve.)
(I love winter greens for that reason - they travel well and take a little shelf life in the fridge, or The Place Where Produce Has a 50/50 Chance of Being Eaten By Humans, or Composting Microbes).
I just fixed these hardy greens and OH MAH GAWD! Ta Die For. A great texture from leaf to tiny floret to stems, a nutty and leafy flavor with a backbone to it. Not acidic like spinach, not pungent or spicy like some collards, chards and mustards.
This recipe was a conglom of several I Googled, and decided what was easiest since I'm cooking for one. (Wonder Boy took one look at them and fake-fainted in horror.) There is another way I'll try next time - involving a NASA-hot iron skillet or a grill.
Broccoli Rabe
1 bunch broccoli rabe
3 cloves garlic, fresh, crushed
4-6 T. olive oil
Lemon juice
Parmesan or romano cheese
Bring a pot of salted water to a boil. Trim the rabe stem ends back about 1/2 to 1 inch. Remove any discolored leaves, florets or stems. Dunk the whole bunch into boiling water and blanch for 2-3 minutes. Drain, move to an ice bath (if you aren't going to cook it right away). Squeeze or spin most of the water out.
Heat olive oil and saute garlic for 1-2 minutes in a hot skillet, add well drained greens and toss to coat. Let saute for another 2-3 minutes, tossing well. Transfer to a serving dish. Add lemon juice (I had limes, so that's what I used), and sprinkle with parmesan (I had romano).
You can add pepper and salt, but it's really not necessary. I'm sure a splash of balsamic vinegar would perk up older greens. These were a week old and still gorgeous. I had some leftover so we'll see how they keep.
Broccoli Rabe
Originally uploaded by mrswonderful.
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