Posted at 5:00 AM Dec 10, 2009By Kathleen Willcox
Not a completely unreasonable response.
If bitter doesn't suit your palate sans a touch of sweet, unadulterated broccoli rabe is about as appealing as a platter of braised rubber tires. Strangely though, I've found that tempering the broccoli rabe with an acidic burst of lemon juice mellows its flavors and makes even my sweets-obsessed sweetie dig in with gusto. Linguine, minced garlic, a splash of vino, fresh herbs and cheese never hurt, either.
Recipe: Broccoli Cast a Spell on Your Palate Rabe
½ pound linguini
1 bunch broccoli rabe, washed, roughly chopped with tough sections of stems trimmed and discarded
3 T olive oil
1 large shallot, finely chopped
2 large garlic cloves, minced
¼ C white wine
½ cup fresh parsley or 1 T dried
2 T fresh lemon juice
1 t dried red hot pepper flakes
½ C grated Parmesan
Salt and pepper to taste
- Boil salted water for pasta in a medium pot. Cook until al dente, drain and reserve.
- Heat sturdy large skillet and add oil until hot. Add shallot and cook until translucent. Add garlic and cook until fragrant, about 30 seconds.
- Toss in the dreaded broccoli rabe, salt and pepper. Sautee until soft, about 7 minutes.
- Stir in reserved pasta, lemon juice, fresh herbs, hot pepper flakes and heat until warmed through.
- Plate and garnish with Parmesan and extra herbs if you like.
- Eat and enjoy!