Sweet & spicy broccoli rabe

If I was half way good at this blogging thing I would’ve had a very entertaining (only in retrospect) story for you today involving a 5 mile run, a thunderstorm and a towed car. Whipping out the camera and properly documenting such events when they are actually occurring, however, was just not second nature at the time. There were the practical thoughts such as my phone getting ruined from the torrential rain I got to stand in while calling Ulysses 25 times to no avail. And, there was also the reality that while this was happening I was in no way thinking about how *blog worthy* the event was. I’ll leave it up to your imagination the expletives that were coming from my mouth instead.

Also, I like to try and keep my blog content under the $175 price point.

Yeah, that was the most expensive run of my life.

So instead of funny stories, I shall give you vegetables.

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I know, it’s a sorry excuse for a tradeoff.

I promise it’s good though.

To make it even better I highly recommend you start here.

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Wine + music. A cook’s best friend.

I’ll give you a minute to open the bottle.

Ok, ready? Good.

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We eat a lot of broccoli. Like a lot, a lot. I buy at least 4 heads of the stuff a week. It’s easy, it’s cheap and it’s good for you. Every week I walk right up to the broccoli section, grab my plain ‘ole broccoli and move on. Yesterday however, I decided to get crazy and pay broccoli’s more expensive and bitter cousin some attention.

I used to hate this stuff as a kid. My parents loved it though and therefore it would inevitably end up on our dinner plates at least once a week. If dad was working late, mom just boiled it. When dad was home, however, it got sautéed in lots of yummy olive oil and doused in salt. The days dad was home were much better.

Alone, broccoli rabe is a pretty bitter green and doesn’t have many redeeming qualities besides it’s nutritional profile. That’s why you have to jazz it up.

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And jazz it up I did.

Garlic, red pepper, little nuggets of gold, raisins and dried cherries.

Spicy & sweet may sound like a weird combo but, I assure you it works here. Deliciously.

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Served with this for dinner? I can’t believe I’m about to say this but,…amazeballs.

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The end.

 

Sweet & Spicy Broccoli

Rabe

Makes 3-4 side dish portions

  • 1 head of broccoli rabe (rapini), washed & trimmed
  • 2 tbsp extra virgin olive oil
  • 2 cloves of garlic, chopped
  • 1/2 tbsp red pepper flakes
  • 1/8 cup raisins, chopped
  • 1/8 cup dried cherries, chopped
  • 2 tbsp pine nuts
  • salt & pepper

Directions:

Bring medium pot of water to a boil. Blanch broccoli rabe for 2 minutes, quickly drain and set aside (you could submerge in an ice bath here if you’re ambitious. That’s just more bowls to clean so I skip that step). Heat sauté pan with olive oil to medium high. Sauté garlic and red pepper flakes for 30 seconds – 1 minute, careful not to burn garlic. Add broccoli rabe to pan, season generously with salt & pepper and coat with olive oil mixture. Cook 1-2 minutes. Add raisins and cherries and cook for another 1-2 minutes. transfer to serving bowl and top with pine nuts.

 

Do you like broccoli rabe?

What’s the most cooked vegetable in your house?

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Comments

  1. 1

    says

    You are totally right – wine and music are a cook’s best friend! :-) I posted a dessert recipe with pine nuts today…OMG so good – we love pine nuts! I think the most cooked vegetable is corn or broccoli or Brussel sprouts! xoxo from Trinidad

  2. 7

    says

    Oh crap that sounds like a morning from hell! :/ However that food looks AMAZING!! We (read I) also eat shed loads of broccoli, love the stuff! It’s a toss up between that and sweet potatoes for the most cooked veg in our kitchen. Never tried Rabe though…

  3. 11

    says

    Another tip with pine nuts besides freezing them… buy them in a sealed package that has an expiration date! They are expensive things for sure, so this one time I bought some in bulk… you know, just enough called for in the recipe I wanted to make (which was a thanksgiving mushroom stuffing). Turns out they had gone rancid in the store. The problem is that rancid pine nuts taste just like regular pine nuts, except that if you eat them raw (I had been snacking on them raw while making the stuffing) they leave a horrible bitter aftertaste in your mouth for like a WEEK. No kidding. Everything you eat for a week tastes like $#!t. My thanksgiving dinner was effectively ruined, and so was my week. My husband (then-boyfriend) didn’t experience any negative effects because he only ate what came out of the oven. Apparently if you cook them thoroughly it’s not so bad. This is a real thing! I couldn’t figure out where the awful taste was coming from until I googled “pine nuts bitter aftertaste.” Then it all made sense.

    Anyway! Your dinner looks yummy! We like all veggies around here, and while baby bok choi is my very favourite, I think that broccoli is the husband’s favourite. It’s also our go-to staple, especially when I can’t think of what else to make. Have you tried it on the BBQ?

    • 12

      Running to the Kitchen says

      I haven’t tried it on the BBQ, great idea! I roast it in the oven sometimes, I bet the BBQ would be even better! That pine nut story sounds horrible…haha!

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