Sauteed Broccoli Rabe

I resolve to eat food I love!

I thought I would go with a "healthy recipe" since we are all trying to get rid of a few extra pounds we put on over the holidays. At least I know I did. However, I refuse to eat food that I don't like just because it is supposed to be healthy. Luckily, I happen to like broccoli rabe and most vegetables. I think that is the key. EAT WHAT YOU LOVE and in moderation. I know it's not easy sometimes (especially because I LOVE COOKIES), but it does work if you try.
Speaking of COOKIES, I have plenty of catching up to do with posting all of my cookie recipes. And they were awesome! So keep checking in.

The inspiration for this recipe came from my friend Giada, of course. I changed some of the proportions and cooking times. Remember broccoli rabe is a little bitter, so make sure to boil it before sauting to remove some of the bitter flavor. The raisins offer a little sweetness to offset the bitter broccoli rabe. And of course, the pine nuts give a little crunch, which I love.

Sauteed Broccoli Rabe

1 bunch broccoli rabe, washed, stems trimmed and roughly chopped
2 tablespoons olive oil
3 garlic cloves, chopped
dash dried crushed red pepper flakes
1/4 cup raisins
Salt
2 tablespoons pine nuts, toasted

Cook the broccoli rabe in a large pot of boiling salted water until tender, about 6 minutes. Drain the broccoli rabe reserving about 1/4 cup of the cooking liquid. Set aside.

Heat the oil in the same large pot over low heat. Add the garlic and red pepper flakes, and heat until the garlic is softened and the oil is flavored, about 5 minutes. Adjust heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook about 2-3 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

You Have To Give This One A Try!!!

Unexpectedly Delicious.

This was the first time I've ever made this recipe, so I didn't know what to expect. I just figured it was something different to do with escarole. I usually use escarole in soups and sometimes atop chicken breasts topped with cheese (which I will post a recipe for soon).

The last time I posted a recipe with escarole in it, I was surprised to learn that many people had never tried it and/or had never heard of it. So I'll give you a brief rundown on this leafy vegetable.

Escarole is a type of endive and a member of the chicory family. It has a slightly bitter taste, yet not as bitter as Belgian or curly endive. It has broad, crisp pale green leaves and can be cooked or eaten raw in a salad.

In this recipe, the escarole is cooked in a casserole and let me tell you, this is an awesome way to eat your greens. The breadcrumbs and olives meld with the subtle flavor of the escarole and the texture that it forms is something to sink your teeth into.

I'll let you be the judge, give it a try ASAP!

Escarole Casserole
recipe by Mariana's Gourmet

1 head escarole
2/3 cup Italian seasoned bread crumbs (I used a little less-about 1/2 cup)
1 clove crushed garlic (I used 2 cloves)
1/2 cup pitted black olives, sliced
2-3 slices prosciutto, chopped (I used 1 slice of Canadian bacon)
1/4 cup grated Pecorino Romano cheese
4 tablespoons olive oil

Boil escarole until tender. (I washed*, chopped and then cooked mine for about 15 minutes.) Drain, dry with paper towel and cut into pieces. Heat oil in pan, saute crushed garlic, prosciutto and escarole in olive oil. Add the seasoned bread crumbs, black olives and grated cheese. Blend well. Place in a buttered casserole dish and top with additional bread crumbs and butter. Bake at 350 degrees for 25 minutes.

*To prepare the escarole, fill a clean sink or very large bowl with cold water. Cut the stem end off the escarole and chop the leaves into small pieces. Add the escarole to the water and move it around to shake off dirt. Let it sit for a few minutes and repeat until there is no dirt in the bottom of the bowl.

Annie's Note: Since the escarole shrinks when cooked, this recipe will only serve up to three people. So I suggest doubling the recipe if you are cooking for more.