This is my second post on broccoli rabe and I can promise there will be more, many more, and why? Because broccoli rabe is FRIGGING AWESOME!
Rabe is full of vitamins and minerals (vitamins A, C, and K, potassium, calcium, and iron). Most cultures do their own thing with it, and one of my favorite thing to do with it…. and here I go again…. —when I was in Italy ha ha ha… I had it with sausages and orecchiette pasta. Check out Williams and Sonoma’s recipe for that delightful dish at http://www.williams-sonoma.com/recipe/orecchiette-with-broccoli-rabe-and-sausage.html
I am here to tell you about another way to prepare rabe, read on fellow rabe lovers…
Okay, I could go on and on and on and about rabe and how I ate it with Italian bread throughout my childhood during the summer months because that was the only time you could get it back in the dark ages, and how now I eat all winter because thank heavens you can get in January, which makes me a tad suspicious, but that is for another blog. I could probably eat rabe every frigging day of my life and I wouldn’t care if I turned green like a Martian. –Or green like I turned when I was a flight attendant and was told by the pilot, while hovering over Miami for an hour, that the landing gear wouldn’t come down; I guess at this point you can safely surmise I love broccoli rabe and want to marry it.
Here is one of the recipes for rabe that I adore. In brief, I toss roasted sweet potatoes into the sautéed Rabe and the sweetness of the potatoes off-set the bitterness of the rabe, and made this way, I usually eat the entire thing all by myself and I don’t share one single morsel.
Okay so this is how I do it.
Peel a few sweet potatoes and cut them into small cubes and roast them in the oven with plenty of olive oil until brown and crunchy. I like the edges almost black.
Meanwhile, wash one bunch of rabe and chopped it up. I DO NOT like it cooked in whole stem pieces, for me it is not enjoyable to eat rabe in big hunks that you have to cut on your plate. It is always nice to think of your guests when making something that requires effort to eat. Chop it.
When the chopped rabe is still wet throw it in a pan of hot olive oil, now toss in a pinch of hot pepper flakes, salt, and plenty of chopped garlic and let it sizzle and splatter and watch your eyes, wear goggles if necessary and if you like wear bunny ears too. I am non-judgmental.
I like to fry it out good, until all the water is gone and it starts to fry, and when it is done, throw in the roasted sweet potatoes and toss.
Honestly folks this is outrageously delicious. Let me know how you like it… And by the way this is mega powerful food… Some cultures believe sweet potatoes have healing powers… And so with that said, your homework is to find out what culture believes this, and to write and let me know, get busy rabe freaks.