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broccoli raab recipes

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Sautéed Broccoli Raab with Chile, Garlic & Lemon
Sautéed Broccoli Raab with Balsamic Vinegar 


Sautéed Broccoli Raab with Chile, Garlic & Lemon 

The assertive flavors and bright-green color of this side make it a perfect pairing for salmon or chicken. It also goes well with starchy dishes like risotto and pasta. Some people delight in broccoli raab’s full, undiluted flavor; blanching tempers the bitter note to a more pleasing level and allows other flavors to have their say. 

3 Tbs. extra-virgin olive oil 
1 Tbs. minced garlic (2 to 3 large cloves) 
Scant 1/4 tsp. crushed red pepper flakes 
Finely grated zest of half a lemon; plus fresh lemon juice to taste 
Kosher salt and freshly ground black pepper 
1 lb. broccoli raab, rinsed, trimmed, and blanched (optional, see description) 

Tip: To blanch, drop trimmed (but uncut) broccoli raab into boiling salted water. After two minutes (even if the water hasn't returned to a boil), drain and refresh under cold water. 

Put the oil, garlic, and red pepper flakes in a 10- to 12-inch skillet over medium-low heat. Cook until the garlic is fragrant and starts to sizzle slightly, about 3 minutes. Reduce the heat to low if the garlic starts to brown. Stir in the lemon zest, 1/4 tsp. salt, and a few grinds of pepper. Raise the heat to medium high and and the broccoli raab, turning to thoroughly coat in the oil and spices. Turn frequently, until it is heated through, 1 to 2 minutes. Turn off the heat, sprinkle lemon juice over the 
broccoli raab, toss again, and season to taste with salt and pepper. 

Sautéed Broccoli Raab with Balsamic Vinegar 

1/4 cup aged balsamic vinegar 
Kosher salt 
2 large bunches broccoli raab (2-1/2 lb.), thick stems trimmed, leaves and florets rinsed well 
4 medium cloves garlic, lightly crushed and peeled 
3 Tbs. extra-virgin olive oil 
4 oil-packed anchovy fillets, finely chopped 
1/4 tsp. crushed red pepper flakes 
Freshly ground black pepper 

In a small saucepan, boil the vinegar over medium-high heat until reduced by half, about 4 minutes. Set aside. Bring a large pot of well-salted water to a boil over high heat. Have a large bowl of ice water ready. Blanch the broccoli raab in the boiling water for 3 minutes (the water needn’t return to a boil). Drain it and transfer to the ice water to cool. Drain well and gently squeeze the broccoli raab to remove excess water. Heat the garlic and oil in a large skillet over medium heat until the garlic begins to turn golden, 2 minutes; remove and discard the garlic. Add the anchovies, mashing them with the back of a wooden spoon until fragrant, 30 seconds. Add the pepper flakes and cook, stirring constantly, for 5 to 10 seconds. Add the broccoli raab and cook, stirring often, until tender and heated through, 3 to 4 minutes. Drizzle with the vinegar and season to taste with salt and pepper. Transfer to a platter and serve.