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A very unusual combination
of flours make a “bittersweet” addition to your meal.
Try it with grilled skinless peppercorn chicken breasts and rice
pilaf for a meal with just a hint of the Orient.
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Ingredients:
1 1/4 pound broccoli rabe
1 tbsp olive oil
1 tbsp thin sliced garlic
1 tbsp minced fresh ginger
1/2 tsp turmeric
1/2 tsp kosher salt
3/4 cup water
2 tbsp medium-dry sherry or Madeira
1 tbsp butter
1 tbsp finely minced crystallized ginger
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Directions:
| 1. |
Rinse broccoli rabe. Trim stalk
well. Stack stalks and cut into 1 inch pieces. |
| 2. |
Set large skillet over moderate heat, Add
olive oil, garlic and fresh ginger. Cook, tossing until garlic
is slightly colored, about 2 minutes. Add turmeric, salt and
water. |
| 3. |
Add broccoli rabe, tossing to wilt slightly.
Cover pan and simmer until stalks are almost tender throughout,
from 4 to 15 minutes, depending upon the variety and season. |
| 4. |
Uncover, raise heat and add sherry and
butter. Continue tossing until liquid concentrates to a near
glaze. Scoop into a warm dish. Sprinkle with crystallized ginger.
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Serve hot or warm |
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