If you’ve never roasted broccoli rabe or Rapini, this recipe will surprise you. This powerhouse vegetable is in the mustard family and is like a turnip green with little broccoli florets. Broccoli rabe has about two times the amount of zinc as broccoli. Zinc is an overachiever when it comes to your immune system and we could certainly use a boost this time of year. Roasting at 425 degrees creates tender florets while the leaves crisp around the edges. Make sure not to crowd the sheet pan or the rabe will steam rather than roast. After only 10 minutes in the oven you have a tasty side to meat, poultry or fish.
This recipe will also work with regular broccoli. Cut the head up into bite-sized pieces and add 5 to 10 minutes to the cooking time.
Roasted Broccoli Rabe
1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
2 garlic cloves, peeled and smashed
Pinch red pepper flakes
Heat oven to 425 degrees.
Rolling the broccoli rabe in a clean dish towel after washing eliminates excess moisture that may inhibit browning. Drizzle broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
Roast rabe for about 10 minutes. It’s done when the stems are tender and the leaves are crisp at the edges.
Alternatively, place under broiler for 3 minutes then turn and broil til crispy.
Crispy Shallot
These crispy shallot slices are fantastic sprinkled over chops and burgers, and just as good on salads or steamed vegetables. The trick is to start in cold oil and cook them slowly. They may be made several hours ahead, or even the day before. The flavorful cooking oil may be saved and used for other recipes.
1 cup vegetable oil
3 large shallots, peeled and sliced lengthwise about 1/8-inch thick
Salt
Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. (Save oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.
