Monday, February 27, 2012
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.