Broccoli Rabe My Style!
Tiny Url for this recipe → http://tinyurl.com/3cl9xou
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- 1-2 pounds of your favorite vegatable I used broccoli rabe
- kosher salt
- olive oil
The cooking method I used today is called blanching and works for any vegetable that you want to prepare quickly to retain color, texture and nutrient value.
First you need to bring a large pot of water (about a gallon or so) to a boil, and add 1 cup of kosher salt. I know it seems like a lot of salt but it is actually just right amount to provide the perfect degree of seasoning and flavor. Next, we have to set up an ice bath, so fill another bowl halfway with cold water and then add the same amount of ice cubes and set aside.
Next, rinse and trim the bottom 1/4 ” off the stems of the broccoli rabe, then plunge it into the boiling water and allow it to cook for about 2 minutes max. Then, quickly remove it from the hot water and place it into the ice bath to stop the cooking process and help maintain the bright green color. Move it around to cool completely then remove from the ice water and gently wring out the excess water by pressing with your hands or a large spatula.
You can either serve it like this with a little drizzle of olive oil and some shaved parmesan (my favorite), or you can saute it quickly in a little garlic and olive oil. By doing this, we are not cooking it, just heating it through.
This makes a perfect snack or a delicious side dish to compliment any protein. You can try this also with asparagus, escarole, mustard or turnip greens.
Now, go experiment and enjoy!