Yes, I did not get a chance to do our weekly DIY yesterday so I thought I would do a slightly different DIY today. I am gonna highlight a recipe that I love.
One of the things that I love about summer is the bounty of fresh ingredients. I usually jaunt down to the Union Square Farmers Market in NYC for delish wares. And one of my favorite things to get is broccoli rabe. It has a short season so I have to be really on top of it to make sure I buy as often as I can before we have to say sayonara for another year. Yes, you can buy broccoli rabe in the store, but it is not the same as what I get at the market: big luscious leaves and is more leaf than broccoli florets. Look at those leaves below. So different from the puny ones you get in the grocery store.
What do I love about broccoli rabe: I love its bitterness. The older I get, the more I realize that I love ingredients that have a strong flavor profile. e.g. I have become quite partial to extra dark roasted coffee beans, I started eating radishes this year because I heard they were spicy. So the more vibrant the flavor, the more likely that I will love it.
Now I realized in doing this recipe, that the whole process is a little (or a lot) time consuming. The biggest reason is because of my own personal issues e.g. I have to wash each leaf individually, I prefer my rabe sliced thinly, I prefer grating each garlic clove separately, I prefer using tomatoes that have been de-seeded (well mostly if you look at the pictures below) etc. You can definitely save yourself some time by vigorously shaking your rabe in a sink full of water, chopping your garlic or using pre-chopped garlic and just de-skinning the tomatoes and not de-seeding. Check out the photos along with the printable recipe below.
Main ingredients: broccoli rabe, ripe tomatoes, onion and garlic. Not shown: salt and EVOO.
I’m not a big fan of the rabe stem. So I usually cut it off to where the leaves start growing. But if you enjoy the stem, have at it.
I think it looks so pretty cut this way.
This is at the end of the first stage of cooking. Once the rabe has reduced down in size, remove from the stove and pour out all liquid in the pot. Put the rabe in a bowl, set aside and wipe down the pot.
Add 2 tablespoons of oil into the pot and pre-heat. Add the onion and cook at low medium heat until softened.
Once the onion has softened, add the garlic and salt and continue to cook for another 5 to 7 minutes.
Tomatoes de-skinned and mostly de-seeded and ready to cook.
Add the tomatoes to the onion and garlic and cook until most of the tomato juice has cooked off. Add a pinch or two of salt and continue to cook for another 5 minutes.
Add the rabe to the tomato mixture. Continue to cook for another 5+ minutes. The longer you cook the rabe, the less bitter it becomes. I love the bitterness so I usually cook the combined mixture closer to 5 minutes just until all the flavors are well merged.
Once finished, I decided to eat my rabe with garlic sautéed zucchini and meatballs. Delicious!!