Broccoli raab w/ Asian Flavors
Published January 1, 1999. From Cook’s Illustrated Magazine
Why this recipe works:
We wanted to develop a dependable, quick broccoli recipe that would deliver less bitterness and a rounder, more balanced flavor. We found that blanching the raab in a large amount of salted water tamed its bitterness. Then we sautéed the blanched raab with ingredients that complemented its strong flavor, such as garlic, red pepper flakes, or sun-dried tomatoes.
Using a salad spinner makes easy work of drying the cooled blanched broccoli raab.• 1 tablespoon soy sauce
Serving Size
Serves 4
Ingredients
- 1 1/2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- 1 bunch broccoli raab (about 14 ounces), washed, bottom 2 inches of stems trimmed and discarded, remainder cut into 1-inch pieces
- 2 teaspoons table salt
- 2 tablespoons vegetable oil
- 3 medium cloves garlic , minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon minced fresh ginger
- Table salt
Recipe Directions
- Mix soy sauce, rice wine vinegar, Asian sesame oil, and sugar in a small bowl; set aside.
- Bring 3 quarts water to boil in large saucepan. Stir in broccoli raab and salt and cook until wilted and tender, about 2 1/2 minutes. Drain broccoli raab and set aside.
- Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge broccoli raab to stop the cooking process. Drain again; squeeze well to dry.
- Heat oil, garlic, red pepper, and fresh ginger in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched broccoli raab and reserved soy sauce mixture and cook, stirring to coat, until heated through, about 1 minute. Season to taste with salt; serve immediately.