Most of my experience with broccoli rabe involves a saute pan, some olive oil, garlic, and red pepper flakes. It’s a great, quick dish, with the bitter greens balancing the spicy kick of pepper flakes. But after finding some great looking ones at the market, I wanted to see what else the bitter green could do. I wanted some balance. I wanted something the fiancee would eat, too.
I found this recipe in Food and Wine and it does saute the green with some garlic, but it also adds lemon and butter, which really round out the sharp edges of the dish. It’s a little more refined. It actually ends up looking like creamed spinach, which was perfect, because I sided it up next to a large, bloody ribeye. It was the perfect foil to that well seasoned slab of beef.
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