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Chapter:Vegetable Recipes: Greens
Section:Broccoli Rabe (Rapini)
Recipe:Broccoli Rabe with Caramelized Onions
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Broccoli Rabe with Caramelized Onions
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Olive oil
1 yellow onion, sliced into slivers, lengthwise (with the grain)
1 large bunch of broccoli rabe (raab, rapini), rinsed and cut into 2-inch
  long pieces
2-3 garlic cloves, sliced
1/4 teaspoon red chili flakes
Salt
Freshly ground black pepper

Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions,
spread out in a thin layer. Cook, stirring occasionally until softened and
then lightly browned. (Tip: to speed up the caramelization process you can
sprinkle a pinch of sugar over the onions.) If the onions start to dry out
at all, lower the heat (you can add a little water to them too.) They
should brown, but not get dried out.

After you start the onions, bring a large pot of water to a boil. The
onions take at least 15 minute to cook, so you'll have time to get the
water boiling. Salt the water (about a tablespoon of salt for 3 quarts of
water). Prepare an ice bath, fill a large bowl half way with ice water. Add
the rabe to the boiling water. Blanch for 1 minute. Use a slotted spoon to
remove from the boiling water and put in the ice bath to stop the cooking.
Shocking the rabe with ice water will also help keep the rabe bright green
colored.

Note that some people blanch their rabe, some do not. Rabe can be rather
bitter, so blanching will help take the edge off of the bitterness. If your
rabe isn't particularly bitter, or you like bitter greens, you can easily
skip this blanching step.

Drain the ice water from the rabe. Use a clean tea towel to gently wring
out the excess moisture from the rabe. [Or use a salad spinner.]

Once the onions are lightly browned, remove them from the pan to a bowl.
Using the same pan, add another Tbsp of olive oil and heat the pan on high
heat. Add the chili flakes. Once the chili flakes start to sizzle, add the
garlic. Once the garlic just starts to brown at the edges add the broccoli
rabe and the onions. Toss the rabe mixture so that it gets well coated with
the olive oil. Cook on high heat until most of the moisture is gone, about
5 minutes if you blanched first, a minute or too longer if you skipped the
blanching.

From: Simply Recipes
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Elise at SimplyRecipes