Monday, February 27, 2012

Eating greens


It was a week of broccoli rabe. I get a craving for it, sometimes. Chewy, leafy, slightly bitter.

Wilted: Blanch in boiling water for about two minutes, then refresh under cold water and squeeze out very gently. Pan-sear with olive oil, garlic and lemon zest (add the leaves once the garlic is translucent). Hot red pepper never hurts, either.

Or caramelized with soy, sugar and lemon juice. Eat with chopsticks.

8 comments:

  1. I know it as cime di rapa. It gained popularity in the UK courtesy of the River Cafe.

    My numero uno preference in the broccoli stakes is purple sprouting which I never see over here.

    ReplyDelete
    Replies
    1. Really? I like such food trivia. And still love my River Cafe cookbooks.

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  2. I used to have seed and it was my favourite cooked green. Sadly I had a seed saving hiatus and new seed is unobtainable here, so haven't had for years.

    ReplyDelete
    Replies
    1. I'll send you some if you'd like to plant again...

      Delete
  3. I used to have seed and it was my favourite cooked green. Sadly I had a seed saving hiatus and new seed is unobtainable here, so haven't had for years.

    ReplyDelete
  4. Like the image. Didn't plant cima di rapa today, but it was in my pocket.

    ReplyDelete
  5. D, Seed can be ordered from http://soughtafterseedlings.co.za

    Now is also the time to sow it here as the days are shortening.

    ReplyDelete
  6. Anything starting with brocco is divine...

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