Saturday, April 19, 2008

Sauteed Broccoli Rabe

To go along with our salmon tonight, I thought we could try a new vegetable - broccoli rabe! What is broccoli rabe? I don't know. I guess it's a green, kind of related to broccoli? Who knows.

It's a simple recipe and sounded like it would be really good, but it turns out that broccoli rabe is very bitter. So although this is probably a great recipe for people who like broccoli rabe, we just couldn't get past the bitterness.

rabe

Sauteed Broccoli Rabe
Giada de Laurentiis

4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1/3 cup raisins
Kosher salt
2 tablespoons pine nuts, toasted

Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set aside.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Toss the mixture with toasted pine nuts, serve immediately.

Yield: 4-6 servings

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