Inspired by our recent More Matters Challenge, I have been personally challenging myself to incorporate vegetables other than my trusty stand-bys broccoli and cauliflower into my diet. My quest for a more varied veggie repertoire led me to Whole Foods, where, at my more adventurous sister’s urging, I picked up a bag of frozen broccoli rabe. This cruciferous vegetable is leafier than its distant cousin broccoli and has a slightly bitter taste (which I actually prefer when it comes to veggies). Broccoli rabe is an excellent source of Vitamins C and A, and tastes great with just a little olive oil and garlic added to it after cooking. The recipe below is a little more complex, but still just as tasty.
Spiced Broccoli Rabe
3 garlic cloves, unpeeled
1 tsp plus 2 tbsp olive oil
¼ cup coarsely chopped pitted green olives
2 tbsp drained capers
2 tbsp raisins
½ tsp dried crushed red pepper
1 bunch broccoli rabe (about 1 pound), cut crosswise into ½-inch slices
1. Preheat oven to 350°F.
2. Place garlic in small ovenproof dish. Drizzle with 1 teaspoon oil, cover tightly with foil, and roast until tender, about 30 minutes. Cool; peel.
3. Place roasted garlic, remaining 2 tablespoons oil, olives, capers, raisins, and crushed red pepper in mortar. Mash with pestle until coarse puree forms. (Alternatively, process in mini processor until coarse puree forms).
4. Cook broccoli rabe in large saucepan of boiling salted water until stems are crisp-tender, about 5 minutes.
5. Drain, pressing on broccoli rabe to release excess water.
6. Transfer to medium bowl. Add spiced puree and toss to coat.
Recipe adapted from Epicurious