Wow! Wow! Wow! I LOVE this dish! Its a must try.
This crispy, salty and slightly charred broccoli rabe tastes shockingly delicious. The meaty parts of the stems are tender while the leafy parts get a crunchy grilled flavor. After making broccoli rabe the same way for so many years, this has become my new and favorite way to make this healthy Italian leafy green.
You can do this with any leafy green vegetable like kale, spinach or swiss chard. This cooking method will really bring new vegetables to your table you wouldn't even had consider in the past. Let's get the healthy AND tasty back to our family dinner tables!
If you are going to try 1 recipe from this blog this month, then let this be the one. This is a revolution in how to cook broccoli rabe! Seriously, you'll never make broccoli rabe any other way after trying this.
Ingredients:
- 1 bunch broc rabe washed
- 1/3 cup olive oil... regular olive oil, not extra virgin as it will burn
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes ( if you like a little heat) or ground pepper to taste
Instructions:
Set your oven on broil. Allow to heat for 5 minutes or until very hot. In a large tray, toss broccoli in oil and salt and pepper by hand. Arrange in a single layer. Broil on high for 3-4 minutes on each side. Broccoli will be crispy and brown, but not black and burned. Stay close to the broiler because it will cook fast. You wouldn't want to take a long distance call while these are broiling!Servings: 4 as a side
Total time: 10 minutes
Nice meeting you today on the bus! When perusing your site I found this and it reminded me that I recently started roasting broccoli with root vegetables. Because the root vegetables take longer to cook, the broccoli ends up taking on a VERY roasted, crispy texture and taste that is to die for - sounds a bit similar to this broccoli rabe you wrote about!
ReplyDeleteYum. so easy and delicious. You're right, I'll never make broccoli rabe another way. THANKS.
ReplyDeleteHi Michelle , nice meeting you too!!
ReplyDelete