Sunday, July 02, 2006
Back in March, the hunt was on for Broccoli Raab recipes and I happily complied by posting a recipe for Turkey soup with Broccoli Raab. As I believe I mentioned then, Broccoli Raab is a spicy, leafy green--very healthy and delicious. However, it can often be too tart for many people, so it's rather ignored. However, last Friday night, cooking side by side with Mom, preparing a Shabbat dinner meal, I developed a way to cook Broccoli Raab where it wound up almost sweet.
I wasn't planning on making Broccoli Raab at all Friday night. I was hoping for some nice Savoy Cabbage to braise, but the Broccoli Raab looked so beautiful at the Greenmarket, and Cabbage really isn't in season yet, so I just made a quick switch in my plans and everything came out wonderfully. We served it with a rich Salmon and the last Asparagus of the season.
2 slices Turkey Bacon, chopped
2 bunches Broccoli Raab, chopped
2 tablespoons Butter
3/4 cup Chardonnay
leaves from 4 Oregano stems, chopped
Salt and Pepper, to taste
1/4 teaspoon Mustard Powder
Cook Turkey Bacon in a skillet until browned. Add Broccoli Raab, Butter and Chardonnay. Cover skillet and braise until Broccoli Raab is very soft and has adopted some of the wine's sweetness, about 8 minutes. Remove from heat and season with Oregano, Salt, Pepper and Mustard Powder. Serve warm.
Food and Cooking and Recipe and Broccoli Raab and Vegetable and Meat
Dreamed by Lady Amalthea at 1:00 AM