the world at table

As rustic as the Italian country can get.

Broccoli Rabe is found in many stores. But it seems no one buys them. They go on sale every few weeks, but I always see piles and piles of them. I keep hearing people say they are collard greens. Nooooo! They are of the same family, but they aren’t collard greens! Yes, my family sometimes goes weed hunting in the area to find edible greens, even on the side of the nearby highway where chicory grows wild, but broccoli rabe is a dignified weed. Sometimes bitter, sometimes sweet, it makes me feel like I am getting back to my roots (no pun intended).

If you have ever been to a posh Italian restaurant, you might have seen it on the menu as a vegetable side. I get a kick out of the menus I see at high-end Italian restaurants. All of a sudden, cooking back-country food is a new trend. And people devour it like its the best dish they ever saw! Which is why I never go to Italian restaurants anymore. 80% of them are too Italian-American for my taste, where everything is smothered in sauce or butter or breaded or floured or give-yourself-a-coronary….OR….they are too typical with their Tuscan Bean Soups or Chicken Francese or Pasta Marinara. I do not eat ANY of those on the regular. Plus, if you go to Italy, you would never find those dishes. I bet the same goes for Chinese food, Hispanic food, or any other ethnic that unfortunately became sucked into American culture. I know how much and how easy it is to cook the dish I’m paying 20 dollars for. I’m going to make it myself. And it’ll taste better. HA!

Whew…anyway…

This was the first time I attempted cooking broccoli rabe by myself. Before this, it was reserved for the experienced cooks in my family. So when I called my mother to convince her to coach me through it, she was half scared and half excited. But here goes!

To cook it well, you need a pan that has high sides. Not a pot and not a frying pan. A sauteeing-pan. The greens need to be washed and NOT dried. The moisture helps keep the broccoli rabe juicy and prevent them from burning. On medium high, the broccoli rabe is placed in the pan and THEN olive oil is drizzled on top. The greens might be overflowing, but that is ok, because like spinach they will wilt down. Once they are halfway wilted down, add chopped garlic. The garlic will fragrant the oil and the greens without burning. Sometimes a little more oil is needed, but it is up to each person’s judgement. The greens should be bright bright green and not too mushy for a perfect bite. The stems should be a little hard…or “al dente.”

LINGUINE with BROCCOLI RABE

1 bunch broccoli rabe
3 tbsp olive oil
4 cloves of garlic, chopped
salt and pepper to taste

1. Wash the broccoli rabe very carefully and do not dry them entirely.
2. Place the broccoli rabe in a big saucepan over medium high heat.
3. Drizzle olive oil lightly over the broccoli rabe.
4. Cover, and when it is half wilted, add the garlic and salt.
5. Cover again, and every so often, move around the greens and garlic. Add more oil if needed.
6. Cook till the stems are al-dente. Serve with linguine and garnish with red pepper flakes, grated parmesan cheese, and a drizzle of fresh extra virgin olive oil.