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Broccoli Rabe Two Ways

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 
 
I am a big fan of the broccoli rabe from my local Italian deli, where it's been cooked with loads of garlic and olive oil. But it did feel a little odd showing up every other day to buy a quart of it, so I started making them at home.  And who knew how flexible these guys are? Here are two versions: with vinegar and with perilla oil. 

The 5 year aged HYO vinegar by Hanega already has such a delicious yet complex flavor that you really don't need much. A generous amount of black pepper adds a right amount of kick to the subtle sweet flavor in the vinegar balancing the bitter greens.  In the other hand, perilla oil with the salt and pepper brings out the nutty flavor of the broccoli rabe. 
 

TIME 10 minutes

INGREDIENTS

  • 2 bunches broccoli rabe (about 2 lbs total)
  • 1/2 teaspoon roasted bamboo salt*
WITH VINEGAR 

WITH PERILLA OIL 

    * Roasted bamboo salt is less saltier in flavor than regular sea salt. Use 1/4 teaspoon if using regular sea salt.

    INSTRUCTIONS

    1. In a large pot, add generous amount of salt and let it come to boil. In the meantime, cut off the tough ends of the broccoli rabe. Blanch broccoli rabe for about 3 minutes, until it's bright green in color and a little soft but still with a bite. Drain and set aside. 
    2. In a wok, add a drizzle of canola or avocado oil and add broccoli rabe. Cook for about 5-7 minutes until it's cooked through.  
    3. For the version with vinegar: Add vinegar and black pepper on a plate, serve broccoli rabe on top. Sprinkle a little salt if needed. 
    4. For the version with oil: Toss broccoli rabe with perilla oil and salt and pepper. Plate and drizzle extra oil.  

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