Re: CV and mad panic behaviour
Reply #7012 –
........................., broccoli rabe.
I make a sort of mushroom, spinach and tomato salsa that can also use rabe or broccolini as an alternative to spinach, apparently spinach can disagree with some people if they eat too much and rabe is a good alternative. The good thing about using rabe versus spinach is that you can cook rabe longer and it will not break down, so it can be prepared earlier and left on low to keep warm, unlike spinach which is really cook and serve or it disintegrates.
In a little good quality butter sauté some garlic and chunky mushroom pieces on high heat, once they are caramelising add some whole cherry tomatoes to char, keep it all moving, when the mushrooms are reduced and tomatoes charred turn down the heat and stir through some rabe or spinach to steam on low with a lid on for a just a couple of minutes, put the whole lot of a thick slice of toast maybe with a drizzle of olive oil, and top with a poached egg!
I have used the same sauté to stir through and bulk up a pasta, again rabe works great because you can get it ready early and toss it through the pasta when the pasta is just perfectly ready to serve.
For people who do not like garlic but maybe like a bit of bite, swap the garlic out for a little dried chilli flakes or even some finely chopped fresh chilli. I find if I use just a little bit of dried chilli flakes(< 1/4 tsp) early in the sauté I don't have to and won't use as much salt, but I do find cracked pepper added late with the steamed greens also goes very well.