Something I Learned About Broccoli Rabe
About a month ago I made broccoli rabe the usual way, with lots of garlic, olive oil, red pepper flakes, and pasta. That's all I made for that meal. It was delicious, but unsatisfying. I think it was because of the bitterness of the broccoli rabe. It needed something to soften it, or round out the meal.
I was cooking lunch for my kitchen renovation team this week and since one of them loves the cruciferous vegetables, I told him I would make broccoli rabe. This time, though, I did not want it to be an unsatisfying meal, so I turned to my food consultant, my husband. He is a professional in the culinary field.
He told me to also cook potatoes, but separately, then toss with butter and add to the broccoli rabe dish. I cooked the potatoes in a slow cooker.
When it came time to serve the dish, I did the potatoes and put everything in a big bowl and tossed it. To add color, I put in those little sweet peppers--red and orange. I served it and they loved it.
So, moral of the story: to offset the bitterness of this delicious and healthy dish, add potatoes, but cook them separately.
Cher
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