New York Times Roasted Broccoli Rabe
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Add chicken stock and kosher salt.
New york times roasted broccoli rabe. On a rimmed baking sheet drizzle broccoli rabe with olive oil and sprinkle with Step 2 Roast 10 minutes. Bake for 20 minutes or until the broccoli rabe is tender. Though really its more similar to the version my buddy Charles Kelsey makes on Saturdays over at Cuttys his fantastic sandwich shop in Brookline MA.
Sautéed greens are the perfect accompaniment to any meat fish or poultry entrée and are great on their own or with other ingredients in an antipasto or as bruschetta on grilled or toasted Italian bread. Cook until most of the water has evaporated about 8 minutes. Simply rinse and trim the rabe saving all the nice green leaves.
Wash and drain well. Drain well in a salad spinner and chop into 1-inch pieces. In large-size skillet heat olive oil over a medium heat.
Toss with good olive oil and a sprinkle of salt and pepper lay the. This time weve got another sandwich in the works this one a variation of the classic Philly combo of roast pork broccoli rabe and provolone cheese. Roast the broccoli rabe until it is reduced in size by about 23 and is brown on the edges about 20 minutes.
This recipe was adapted from the New York Times contributed by Melissa Clark. 2 to 3 servings. Tax but if this were served in a restaurant with table service you wouldnt think twice about getting it.
Bring a large pot of salted water to boil. The sandwich is a little pricey 13 incl. Cut off and discard any tough stems from the rabe.
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