sauteed broccoli rabe

Sautéed Broccoli Rabe with Garlic & Pepper

Eat your flowers!

Okay, that’s not something I’ve heard too often in my life, nor something I’ve really participated in doing. Decorative edible flowers on dessert is a concept I’m ambivalent about, and I really am not a fan of rosewater. Floral is not my taste of choice. My brain starts firing off, “Why are you drinking this bottle of perfume, Allison?!?!”

However, the taste of broccoli rabe’s little yellow flowers do not fill my mouth with the scent of a strong bouquet of flowers, but rather a slight nutty flavor that’s quite enjoyable!

sauteed broccoli rabe

At my local farmers’ market, one vendor has been selling rabe of all sorts – broccoli, kale, and mustard – with yellow and red flowers speckling all of the bunches. They’re so beautiful! I bought the flowery broccoli rabe on a whim, researching whether the flowers were edible. I learned that flowering broccoli rabe should be eaten sooner than later, but a nice blanch followed by a sauté should get rid of any bitter flavor some people may experience with broccoli rabe.

sauteed broccoli rabe

Luckily, I bought a lot of broccoli rabe for $3, which allowed me to experiment with a little less guilt if I screwed up the first few times.

I experienced trial but little error. Lucky me!

sauteed broccoli rabe

The blanching helps bring out the vibrant green, and the leaving the flowers on simply gave it a pop of color. I’m not sure if it added any discernible taste notes, since the garlic – of course – was the predominant flavor, but hey, I see no reason to take ’em off. Leaving them on is up to you!

So go ahead. Eat your greens…and eat your flowers!

sauteed broccoli rabe

Sautéed Broccoli Rabe with Garlic & Pepper
(Serves 2 – 3 as a side dish)

Ingredients:

– 1 large bunch broccoli rabe (roughly 1 lb.)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon fresh cracked black pepper
– Salt, to taste

Before We Get Started…

– If you purchase broccoli rabe with flowers, of course, it is up to you whether you want to remove them!

Directions:

1.) Trim the woodier / harder ends of your broccoli rabe and discard / save for composting.

2.) Fill a large bowl with cold water – add ice cubes, if preferred – and place in refrigerator to chill while water is brought to a boil and broccoli rabe blanches. (see #3).

3.) Bring a large pot of water to a slow boil. Add broccoli rabe and boil for 3 – 5 minutes or until are tender. Remove chilled bowl of water from fridge; use tongs to gently remove from boiling water to the chilled water. Allow to sit for 5 minutes, drain water, and lay broccoli rabe on clean cloth or paper towels. Pat dry to remove as much moisture as possible.

4.) In a large sauté pan (a 12″ pan works well here!), add olive oil and turn heat to medium. Once oil shimmers, add garlic and sauté for 30 seconds; do not allow garlic to brown! Add broccoli rabe and sauté for five minutes. Add pepper and, toss in pan, and cook for one additional minute. Salt to taste, and remove from heat. Serve immediately!

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rhubarb chia jam

Rhubarb Chia Jam

While I feel I have touched upon quite a few recipes that formally intimidated me yet no longer do – scones, for example – I still have not mastered the art of making and canning jam, no matter how “easy” some of my friends claim it is. Perhaps, on my part, it’s laziness and a matter of money. Do I really want to buy a dozen glass jars and spend time sterilizing them? No. Am I likely overthinking this like I do for every aspect of my life?

Most likely.

That being said, I have been eyeing the chia jam trend for the past year, eager to try. I could have just used some grocery store-bought fruits to make this concoction, but, deep into the month of May, how could I not to utilize the best that my local farmers’ market has to offer?

Hellllllooooo, rhubarb!

rhubarb chia jam

I am a fan of sour fruits – my mother can attest that I used to drink lemon juice as a child, another undoubtedly odd quirk of mine – so rhubarb is right up my alley. It’s not overwhelmingly sour, does does make my mouth pucker ever so slightly when I have it on its own. While rhubarb and strawberries are a quintessential match, don’t discount rhubarb on its own. It’s quite delightful!

rhubarb chia jam

It thickens as it cools, creating a surprisingly lush and filling jam. It also makes a piece of Ezekiel bread look super sexy.

All hail chia seeds and their awesome gelling power!

rhubarb chia jam

Rhubarb Chia Jam
(Makes 2 & 1/2 cups)

Ingredients:

– 3 & 1/2 cups rhubarb, rinsed, dried, and cut into small pieces
– 1/2 cup water
– 3 tablespoons honey (or sweetener of choice)
– 3 tablespoons chia seeds
– Juice of 1/2 lemon

Before We Get Started…

– Four large stalks of rhubarb should equate to in or around 3 & 1/2 cups of rhubarb.

– The amount of water may not seem like enough when mixed with the rhubarb, but the rhubarb will release liquid as it cooks down. Do not exceed 1/2 cup of water.

– Substitute another sweetener of choice for honey to keep recipe vegan-friendly.

Directions:

1.) Add rhubarb and water to a large heavy-bottomed saucepan over medium heat. Once mixture begins to boil, reduce heat to low and cook for 10 minutes; stirring occasionally. The rhubarb will start to break down quickly as the cooking continues.

2.) Add honey and chia seeds; stir to evenly incorporate. Cook mixture for 5 more minutes. Remove from heat, add lemon juice, and stir. Let sit for 15 minutes to thicken.

3.) Add to clean glass container and store in refrigerator. Jam will last in refrigerator for up to two weeks.

Buttermilk Biscuits

Remember my Rosé-Soaked Roasted Strawberries from my last post? Well, they certainly pair well with these Buttermilk Biscuits! On Saturday, I’ll combine them into one final recipe (…oh…wow…what could that be?), along with a simple whipped cream recipe to really bring all of these elements together.

Prior to this, I had never really made biscuits. Prior to making them, I had a similar apprehension akin to the first time I made scones: for reasons I can’t truly comprehend in hindsight, I was nervous to make them. The recipes I had heard or read seemed a little too involved, and I was paranoid about not making them the correct consistency. Some people love a dry crumbly scone, while others love a moist scone. Like that, I was worried that I’d make a dry and / or tough biscuit.

My fears were allayed once all was said and done. I will absolutely thank Bon Appétit – via Epicurious – for their Buttermilk Recipe from April 1998, which I followed to almost a complete T.

I ended up with some biscuits that had the proper balance of moisture and crumble. The subtle saltiness satisfied my craving for something savory, but they still work well with fruit and whipped cream.

Buttermilk Biscuits
(Makes 4 biscuits)
(Adapted from Bon Appétit’s recipe for Buttermilk Biscuits)

– 2 cups all purpose flour
– 1 tablespoon sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 10 tablespoons (1 & 1/4 sticks) frozen unsalted butter, grated
– 1 cup milk plus one teaspoon lemon juice or white vinegar or 1 cup chilled buttermilk

Before We Get Started:

– If you are going to use the milk + acid way to make “buttermilk”, such as I did, add the acid to the milk and let sit for 5 – 10 minutes before using. Do not stir! Why do I make “buttermilk” this way? I’m too damn frugal to buy a container of actual buttermilk and have leftovers. Haaa.

– Refer to my Orange Ginger Scones recipe if you want to see what I mean about grated butter. I swear, this trick is my lifesaver! Literally grate frozen butter before adding to your dry ingredients to make for easier incorporation! (Thanks for the trick, Dad!)

Directions:

1.) Preheat oven to 375°F.

2.) Sift flour, sugar, baking powder and salt into a large bowl. Add butter and rub into dry mixture with fingertips; the final mixture should look pebbly or like a fine meal.

3.) Slowly add in milk with acid or buttermilk and stir gentle to combine; the batter will not necessarily look uniform at this point, but make sure the dough that is forming is uniformly moist. Once combined, use hands to gather and shape dough into a large ball.

4.) Divide dough into four pieces, approximately 3″ in diameter, and place on an ungreased baking sheet, spaced evenly apart; roughly 2″ between each biscuit will be fine.

5.) Bake biscuits for 20 – 25 minutes; biscuits will be pale and not golden or brown. Remove from oven and allow to cool on rack for 30 minutes. Eat immediately; if not eating immediately, individually wrap each biscuit in plastic wrap or place in an airtight container. Biscuits should stay fresh for up to 5 days.

garlicky sautéed rainbow chard

Garlicky Sautéed Rainbow Chard

Each Saturday, as the days get warmer and warmer, I’m returning to my usual jaunt up to my local greenmarket in Inwood. While it can be slim pickins in the colder months, I really started to see signs of spring this morning as the usual produce was also peppered with hyacinths and tulips for sale.

garlicky sautéed rainbow chard

In particular, greens have started to make a comeback. This morning, one vendor was absolutely overflowing with various types of kale, lettuce, and other greens just begging to be bought! Out of the corner of my eye, I caught a glimpse of the rainbow…chard, that is. Its thick pink and yellow stems always tempt me. I didn’t think twice before buying an impossibly large bunch. I couldn’t sauté it up fast enough; though not photographed, I topped some with a soft-boiled egg, and it was a quick vegetable-laden breakfast. Start to finish, this took be 15 minutes on the nose.

IMG_9724

Taste the rainbow definitely does not apply to just Skittles.

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Garlicky Sautéed Rainbow Chard
(Adapted from the New York Times recipe for Garlicky Swiss Chard)
(Makes roughly 4 cups, wilted and sautéed)

Ingredients:

– 2 large bunches rainbow chard, thoroughly rinsed and patted dry, stems trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon crushed red pepper flakes (optional)
– Salt, to taste

Before We Get Started…

– Personally, I like to keep some stem on my chard when I sauté it; feel free to keep yours as long or as short as you prefer.

– Swiss chard can be substituted in an equal amount.

Directions:

1.) Stack rinsed and dried chard leaves on top of each other; this can be done in several small stacks, if preferred. Slice leaves into roughly 1/4″ strips, length-wise. Set aside.

2.) In a large saucepan or soup pot, add olive oil and heat over medium heat. Add garlic and (optional) red pepper flakes and cook for 30 seconds; do not allow garlic to brown! Add chard and stir until leaves are uniformly coated. Let sit for 2 minutes and allow leaves to slightly wilt. Cook for another 2 – 3 minutes, stirring frequently.

3.) Remove from heat. Add salt to taste. Serve immediately!

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Ahhhh, the elusive kohlrabi. I’ve seen it at the farmers’ market many times. I’ve bought a few. I’ve huffed and puffed as I’ve tried to slice a knife through the larger ones. I’ve spiralized them and covered them with a creamy cheese sauce. But…I haven’t done much more than spiralize them or chop them up into matchsticks to eat them raw. After my friend Emilie and I got together last weekend to roast watermelon radishes, we had a kohlrabi and no idea what to do with it. After eating a few slices with cheddar cheese (low-carb cheese and crackers, I suppose!), I ended up wrapping the rest with cling wrap and throwing it into my crisper.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Today, itching for some vegetables, I found those cling wrapped chunks and queried what to do.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

I just kind of pulled this recipe out of my (figurative) butt, thinking back on my last kohlrabi recipe while applying my knowledge that kohlrabi does well sautéed. The kale that was on its last limbs in the back of my fridge got its much deserved second life in this dish, and the plain yet tangy Greek yogurt, working with some melted butter and chicken stock, tied it all together.

While this would be great served as a side, you best believe I ate the whole bowl of this for myself!

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Of note: A few months ago, the kind folks at feedfeed and Ballarini sent me this wonderful frying pan. This was definitely a good meal to cook in it! It cooks the food evenly and cleaning it is a dream! Also, the Thermopoint Heat Indicator is definitely good for folks like me that question, “…is it hot enough yet? Is it? Is it?” 😉

ALSO of note: Most of my photos of this dish came out oddly yellow or pink; a good hour of photo editing did nothing, hence the lack of good overhead shots. The banner photo was the best overhead shot I got, and I still look at it and go, “…myeh.” I’ll have to make this again soon and hope I get that perfect photo I’m after. #foodbloggerlife, amirite? Haaa.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce
(Makes 4 side dish servings / approximately 4 cups total)

Ingredients:

– 2 cups kohlrabi, peeled and cubed
– 1/2 yellow onion, sliced
– 3 tablespoons butter
– 1/4 cup chicken stock
– 2 cups kale, rinsed, de-ribbed, and sliced
– 1/4 cup plain Greek yogurt
– Salt, to taste

Directions:

1.) In a large deep frying pan or large saucepan, melt butter over medium-high heat. Add kohlrabi and onion and cook on medium heat until onions are translucent and kohlrabi is tender yet firm, roughly 20 minutes. Keep an eye on the dish to make sure both the kohlrabi and onions don’t brown.

2.) Add chicken stock and kale; mix with kohlrabi and onions until kale wilts down. Add Greek yogurt and stir until combined with vegetables. If mixture seems too dry, add additional 1/4 cup chicken stock and stir until creamy. Remove from heat and let sit for 5 minutes. Stir, add salt to taste, and serve immediately.