Two-Gingered Broccoli Rabe
This very unusual combination makes 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.
1 1/4 lb Andy Boy 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
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. Serve hot or warm.