Monday, March 8, 2010
Meatless Monday: Broccoli Rabe With Pine Nuts
Here's another great meatless recipe! While broccoli is a staple in many households, its cousin, broccoli rabe (also known as rapini) is far less common. This plant has spiked leaves surrounding a bud that looks like a small broccoli floret, and sometimes it even sports yellow flowers, which are also edible. Even better, it sports the same enormous healthy nutrients as other members of the brassica family, such as vitamins A, C and K, calcium, iron and potassium.
For this recipe, I sauteeed the broccoli rabe up with garlic and chili flakes, finished with some lemon juice and topped it with toasted pine nuts. Now this is how you cook veggies! The lovely organic broccoli rabe pictured above came from Ronaldo at Sage Mountain Farm, my favorite vendor at the Hollywood Farmers Market!
Broccoli Rabe With Pine Nuts
Serves 4 people
Cooking time: 7 minutes
1 big bunch of broccoli rabe (about 6 cups raw)
2 tablespoons olive oil
1/2 lemon, juiced
1 teaspoon chili flakes
1 garlic clove, peeled and chopped
2 heaping tablespoons pine nuts, toasted and salted
salt and pepper
Heat the olive oil in a saute pan over medium high heat. Add the garlic and chili flakes and saute for one minute.
Add the broccoli rabe and reduce heat to medium and continue cooking for about two more minutes. Next, add the lemon juice and 2 tablespoons of water and continue cooking until the broccoli rabe is tender, but not overcooked (about three to four minutes). Season to taste with salt and pepper.
To serve, place the kale in a serving bowl. Top with the pine nuts. Enjoy!
Source For Ingredients
organic broccoli rabe from Sage Mountain Farm (Hollywood Farmers Market)
organic garlic and organic lemon from Hollywood Farmers Market
pine nuts and organic olive oil from Whole Foods