Broccoli Rabe with quinoa, brown rice and cranberries
Broccoli rabe, aka rapini, is a member of the turnip family and is a common Italian sidedish. It has a slightly bitter quality and it reminds me of a mix of spinach, broccoli and kale. A bunch of Andy Boy brand rabe ($2.39) from the market is enough for 4 servings. It packs a good dose of Vitamins A & C as well as calcium and iron. Cooking it in the correct manner (blanching it before sauteing) will eliminate a majority of its bitterness.
What you need:
- Broccoli Rabe
- 1 shallot, minced
- 1/2 tsp. crushed red pepper flake
- 1 tbsp olive oil
- salt and pepper
- Trim the ends and rinse the rabe to remove any dirt.
- Blanch in boiling water for 3-4 minutes.
- Rinse under cold water or use an ice bath to stop the cooking.
- Sautee shallot and red pepper flakes in olive oil for 1 minute.
- Add rabe and continue sauteeing for about 8 minutes until to stalks are just tender.
- Season with salt and pepper.
Serve as a sidedish or mix it up with some quinoa and cranberries for a little salad! A super healthy dish!