My Favorite Vegetable

Welcome to another addition of Tasty Tuesday.

For this week’s contribution, I am sharing a recipe for one of my favorite vegetables; Broccoli Rabe (it’s also called Rapini).

Broccoli Rabe is an acquired taste as it has a slightly bitter flavor, but the way I make it, even people who shy away from this nutritionally packed vegetable will learn to love it.

It can be served as a side dish or tossed in with sausage and pasta as an entrée.

Any time I make Broccoli Rabe I think of my good friend, Michelina Paganoas we both share our love for this vegetable and when I visited her in New York City, we were so excited to see it on a menu when we had dinner at a restaurant in Manhattan.

I hope you give this recipe a try, trust me, you’ll get to love it as much as I do.

Ingredients:

  • 2 pounds broccoli rabe, stem ends trimmed, chopped
  • 4 tablespoons extra-virgin olive oil
  • 6 cloves garlic, (roasted garlic or raw garlic chopped, your choice)
  • 1/4 tsp. crushed red pepper, (optional and more if you like spicy food)
  • 1/2 cup pine nuts
  • Salt and freshly ground pepper, to taste

Directions:

  1. Bring a large pot of water to a rolling boil.
  2. Add broccoli rabe and cook for about 3 to 6 minutes or until tender when pierced with a fork.
  3. Drain well.
  4. Heat oil in a skillet over medium heat.
  5. Add garlic, and (if you are using crushed red pepper then add this as well)
  6. Stir for about 2 minutes or until the garlic is a light brown.
  7. Add the broccoli rabe, toss to coat,
  8. Cook and keep stirring for 3 – 4 minutes.
  9. Toss in the pine nuts and stir everything together
  10. Cook for another 2 minutes, tossing.
  11. Season with salt and pepper to taste.

 

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12 thoughts on “My Favorite Vegetable

  1. Does it count if I make it for MB and the kids? I’m not a big broccoli rabe fan (let’s be honest— I’m not an any size fan of broccoli rabe;).

  2. Pingback: Tasty Tuesday – Friendly Flank Steak « The Chick Dick Mysteries

  3. Pingback: TASTY TUESDAY – Chicken (TURKEY) Tetrazzini « Reneewildes1's Weblog

  4. Not sure if I’ve had this vegetable, if I have, it didn’t make much of an impression, but this recipe sounds delicious … love anything roasted, and love pine nuts. I’ll give this one a try 😉

    • Hi, Nancy, no you didn’t try this one. YET. It’s really good on toasted baguette that has been spread with roasted garlic, you put this on top, I think you’ll love it that way. I’m still trying to find a decent tasting French Gluten-free bread.

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