May 2011
Newsletter
Food focus: Broccoli Rabe aka Rapini
Its
name gives away its affiliation with the cabbage – or brassica – family. However, it’s more closely related to the
turnip than to broccoli. Like other
leafy greens it offers a host of vitamins and other nutrients. This one is especially high in vitamin K,
which helps in bone formation and against blood clots.
Recipe of the month: This common
preparation will get you to sauté the rabe with garlic over low heat for 10 -
15 minutes.
Ingredients:
1 bunch of broccoli rabe, 3
garlic cloves minced, pepper to taste, and olive oil.
Directions: cover the bottom of a tight-closing
pan with olive oil and start the minced garlic browning in that over a medium
heat; after two minutes, add a quarter to a half inch of water and the washed
rabe; close the lid, and simmer for 20 minutes, a bit longer if they aren’t
tender yet. Check that the bottom isn’t
burning and, if needed, add a bit more water along the way. If you like pepper, add that before
eating. The stems are also good. Since it doesn’t cook down the way spinach
does, one bunch may stretch to three or four people as a side dish.
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