Garlicky Braised Rapini


When we were young, my brother and I often shared the same food but different parts: I liked the yolk and he liked the white, I ate the inside of the bread and he ate the outside, I liked the broccoli trunk and he liked the top of the tree. I still prefer the stalk, which is why sprouted broccoli, broccoli rabe or rapini (used interchangeably), or just really tender and fresh broccoli still taste so good to me. I can’t say I’m a fan of regular ol’ broccoli from the store, but there are so many ways we can spice it up that it’s not hard to see it as a canvas on which to create something new.

I braised these guys and threw them on top of brown rice. For an added bonus, I still have some really great lean lamb that The Tattooed Man gave me when he was cleaning out his freezer during a move. I cooked the lamb and froze the leftovers after he couldn’t make it and I couldn’t eat it all, and I’ve been defrosting a piece at a time for lunches here or there. Luckily, lamb is on the Elimination Diet so this is another great meal for the week. Add roast chicken, sausage, or leave it as is and you’ve got a great meal or a side. Tomorrow I’m adding Richardson’s Chicken Sausage to the greens for lunch.

Garlicky Braised Rapini
3 Tablespoons Extra Virgin Olive Oil*
1/2 teaspoon ginger, chopped fine (optional)
3 teaspoons (about 4 cloves) garlic, sliced thinly
1 bunch broccoli raab/rapini
1-2 teaspoons wheat-free tamari

Heat the olive oil in a large skillet or pot over medium-heat. Cut the ends of the broccoli up the where the leaves start. Cut these stalks into 2-inch pieces and add to the skillet with the ginger (if using). Cook over medium-high heat for just about 2 minutes, stirring very infrequently. Add the sliced garlic and turn the heat down to low-medium.

Add the broccoli and partially cover for about 2-3 minutes, stir, and cook for another 2-3 minutes. Remove cover, add a teaspoon of tamari and cook until the greens and stalks are tender and wilted. Remove from heat and serve warm.

*You can also use sesame oil in place of olive oil.

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About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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