Monday, October 26, 2009

I don't like broccoli rabe.

At least, I don't care for it the way I first attempted it. Even though I boiled it before sautéing, as directed in the recipe, we still tasted quite a bit of bitterness and it wasn't very good. The recipe I followed was from the Eat-Clean Diet Cookbook by Tosca Reno. My only change was to use a yellow onion instead of red, since that is what I had. Any suggestions for other ways to prepare this leafy green veg are welcome, as I still have half of the gigantic bunch I bought for this dish. I served this with sirloin steaks in a mushroom-wine sauce with lemon-thyme fingerling potatoes from Clean Eating Magazine. Those were fantastic! The H even called them "juicy."

Broccoli Rabe Sauté
1 lb broccoli rabe or asparation, trimmed
1 medium purple onion, peeled and finely chopped
3 Tbsp extra virgin olive or avocado oil
3 cloves garlic, passed through a garlic press
Sea salt
Fresh ground black pepper

1. Fill a bowl with cold water and a few handfuls of ice cubes.
2. In a large saucepan bring 2 quarts water to a rolling boil. Add vegetables and a pinch of sea salt and cook until vegetables turn color. Once the broccoli or asparation has just turned color, remove from boiling water and place in ice water. Drain well and place on paper towels.
3. In a medium skillet heat oil until just hot. Add garlic and onion and cook until onions are soft, about 4 minutes. Add broccoli or asparation and cook over medium-high heat until al dente - tender but still crisp. Season with fresh ground black pepper and sea salt. Serve hot.

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