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March 11, 2006

Braised Broccoli Rabe

Broccoli rabe. A.k.a broccoli raab. A.k.a broccoli di rabe. A.k.a rapini. A.k.a yummy.

I know I've eaten broccoli rabe before. But I'd never cooked it before. And I don't remember it ever being this good.

This very simple recipe is adapted from Barbara Kafka's Vegetable Love.

The Ingredients

  • 1 bunch broccoli rabe, washed, trimmed, and cut into 2 inch pieces
  • ~1/2 cup chicken broth
  • red pepper flakes
  • olive oil

The steps

  1. Heat a bit of olive oil in a saute pan with a lid. Put it the broccoli rabe, and a generous sprinkling of red pepper flakes, and cook, turning with tongs until it is bright green and the leaves wilt.
  2. Pour in chicken broth and bring to a boil.
  3. Lower the heat to medium-low, cover and cook about 8 minutes.
  4. Uncover, and boil off of the chicken broth a bit. (I was too impatient to let all the broth boil off, and a bit afraid of overcooking the broccoli rabe, so I just lifted the broccoli rabe out of the broth with tongs.

This was really delicious. I was bound to think so, since I've never met a leafy green I didn't like. However, Mr. Spaceling, who is somewhat suspicious of leafy greens and deeply suspicous of anything with the word "broccoli" in the name, pronounced this good. (I think part of the trick here is that broccoli rabe actually doesn't taste that much like broccoli. It actually resembles spinach in some ways.)

I'm definitely going to be cooking more broccoli rabe in the future.

Posted by spaceling at March 11, 2006 07:00 AM

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