broccoli rabe

April 4, 2014 • Nancy Wolfson-Moche

Please forgive my two day lapse, dear loyal followers. My glasses broke and, with no spare pair it has been difficult to shoot pictures, not to mention a challenge to cut, chop, slice and dice. So here is the broccoli rabe that I made this morning: simple, cleansing and satisfying as spring continues to be on the verge of breaking through. Other good news: new glasses, including a spare pair, are on the way.


serves 2



1 bunch broccoli rabe

1 teaspoon soy sauce

1 pink radish

pinch sea salt

Process   Remove some of the leaves and stems from the broccoli rabe, reserving what you’d like to cook/eat. Note: it is all edible, but the leaves (and flowers) can taste bitter. I use them sparingly. Wash them well and trim them into bite-sized pieces. Fill a large skillet with water. Add a pinch of salt and bring to a boil. Drop in the broccoli rabe and cook for about two minutes, or until it is a bright, vivid green. Remove with a wire mesh skimmer or a slotted spoon.


Wash the radish and cut it into round discs; slice each one in half.


Place the broccoli rabe in individual bowls. Drip about a half-teaspoon of soy sauce onto each portion.


Garnish with a raw radish half-moon and serve.

©Nancy Wolfson-Moche 2014




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