Broccoli Rabe is delicious and although it shares its name with broccoli, it is not actually related. It is closer to a turnip and has a slightly bitter taste but not as bitter as mustard greens. This makes it a perfect vegetable to lightly cook, blanch or sauté since these cooking method softens the stalks and leaves. The parsnip makes this a delightful sweet and bitter combination your mouth will love!
Parsnips and Broccoli Rabe:
1 medium sized parsnip, diced
4-5 stalks of broccoli rabe, stems separated. stems sliced and leaves coarsely chopped
shoyu (soy sauce)
*Use organic ingredients where possible
Heat a stainless steel skillet on medium heat. When warm, add oil followed by parsnip (be sure oil is not too hot – it should not splatter). Cook for 3 to 4 minutes. Add the kale stems and let cook for another minute. Add the leaves followed by a small amount of water (a tablespoon is plenty – just enough to get some steam going) from the side of the skillet. Add a few drops of shoyu to taste, reduce flame to medium-low, cover and let cook for 1 minute. Remove the lid and if any water remains, cook it off while stirring constantly. Turn off when all water has evaporated and serve.