Rabe

October 31, 2012

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Broccoli rabe is one of my favorite greens. I think of it as the coffee of vegetables — bitter, intense, rich. Once you acquire a taste for it, the craving for it will surface at regular intervals. I often steam two bunches of rabe at once until soft and vibrantly green and stash most of it away in the fridge for later. Sometimes I’ll toss the pre-steamed greens in a warm pan with olive oil, minced garlic, and coarse salt. But more often then not, I eat it like this: either cold or reheated, dressed generously with toasted walnut oil and sweet balsamic vinegar, plus a little salt. In this case, I also added toasted walnuts, kidney beans, avocado, and ground flax seeds.

Craving eradicated. At least for now.

PS. If you can’t find toasted walnut oil, substitute good extra virgin olive oil. It’s not the same, but it’s still delicious.

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