Broccoli Rabe is a cruciferous vegetable similar to turnips with a slightly bitter flavor. Blanching the vegetable before sauteeing helps to remove some of the bitterness associated with broccoli rabe. The toasted pine nuts and parmesan cheese add a layer of nuttiness which makes this recipe delicious as a side or stand alone dish.
Is it broccoli, turnips or mustard greens?!
Blanching helps to reduce cooking time and retains the amazing color of vegetables. Most vegetables can be blanched in under 5 minutes depending on size and type. Make sure to have a ice bath ready to go before your water comes to a boil.
HOW TO BLANCH VEGETABLES
Tools Needed:
Stock pot
large bowl
Ice
water
salt
your vegetable of choice
Method
Bring a pot of water to a boil with a tablespoon of salt. Similar to how you cook pasta. You want a larger volume of water to vegetables so when you add your vegetables to the boiling water the water continues to boil. Work in batches if necessary.
Prepare and ice bath of half water and ice in a large bowl and set aside
Depending on the size, type and cut of vegetable allow to boil for 3-5 minutes. Test a piece by removing and checking to see if tender.
Once the vegetables have reached the desired tenderness remove from boiling water using a slotted spoon or tongs and immediately submerge in ice bath to stop cooking.
Broccoli Rabe with Pine Nuts Recipe
Ingredients
1 bunch broccoli rabe (aprox. 1lb)
1 tablespoon olive oil
2 medium shallots, sliced thin
2 garlic cloves, chopped
1/4 cup white wine
1/8 cup pine nuts, toasted
Fresh grated parmesan cheese
Salt and pepper to taste
Instructions
Blanch broccoli rabe by bringing a pot of water to a boil and adding the broccoli to cook for 3-4 minutes. Remove and submerge in ice bath to stop cooking. Drain and set aside.
Toast pine nuts in saute pan over low-medium heat until they turn a light brown. Be careful not to burn. Set aside.
Add olive oil to pan over medium heat and saute shallots until translucent. Add garlic and broccoli rabe and cook for 2-3 minutes.
Add white wine and allow to cook for another 2-3 minutes.
Toss pine nuts and season with salt and pepper to taste.
Garnish with fresh grated parmesan cheese. Enjoy!