Monday, November 14, 2011

Broccoli Rabe (Rapini)

Broccoli Rabe: Don’t let it scare you! It's not only a cool-sounding side dish at your favorite restaurant. It's a perfectly easy dish for you to prepare at home!

Sauteed broccoli rabe with olive oil and toasted pine nuts (modified from the book “The Vegan Table” by Colleen Patrick-Goudreau

2 T pine nuts

2 pounds broccoli rabe, thick stems trimmed 1 inch from the bottom

2 T olive oil

2 garlic cloves, minced

1 tsp. crushed red pepper flakes (to give it a KICK! optional)

salt, to taste

juice from ½ lemon, lime or orange (use the fresh stuff!)

Toast pine nuts in a dry skillet over medium heat until golden grown, tossing occasionally. Remove from heat.

Meanwhile, add about 2 inches of water to a medium sauce pan. Bring it to a boil. Place the washed broccoli rabe in a colander and place it over the steaming water. Rest a large lid ove the whole thing to let the rabe steam for about 3 minutes. Then, immediately plunge the greens into a bowl of ice water. Let it rest in the ice water for about 2 minutes, then drain (don’t skip this step! It keeps the rabe nice and bright green!)

In a large skillet over medium heat, warm your oil. Add garlic and sauté until golden, about 2 minutes. Add drained rabe, pepper flakes, and a pinch of salt. Saute about 5 minutes, until it’s tender, but still a little firm. Before serving, sprinkle with nuts and squeeze on the lemon juice.

A terrific side dish! Bitter, savory and crazy good for YOU! Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.

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