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.

IMG_5371

serves 2

INgredients

IMG_5350

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.

IMG_5359

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

IMG_5363

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

IMG_5369

Garnish with a raw radish half-moon and serve.

©Nancy Wolfson-Moche 2014

 

 

 

Next Post
»

Icing on the Cake: Testimonials

Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)

-