I am a big fan of broccoli rabe, a leafy green with little flowers, stems and leaves. The flavor is rich but bitter and is usually paired with sausage. I like it best cooked in lots of garlic and olive oil on a semolina bread sandwich (oh how I miss this.. RIP gluten). Anyway, the health benefits are plenty, a good source of Pantothenic Acid, Zinc and Copper, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium! Broccoli rabe for the win!
Today I'm sharing a dish I make for my family. Little A didn't want to try it at first because she isn't a big fan of broccoli rabe but once she gave it a chance, she finished the whole bowl and even had more for lunch the next day!
Garlicky Broccoli Rabe with Pasta (plant-based, vegan, gluten free)
1 head of broccoli rabe chopped small
1 box of gluten free pasta (I like an organic corn pasta with this)
3 cloves of garlic chopped
Boil a big pot of water and blanch broccoli rabe for 1 minutes. Remove the broccoli rabe but keep the pot boiling. Add broccoli rabe to a bowl of ice water to stop it from cooking. Coat a pan with olive oil on medium heat and add broccoli rabe. Salt well, add ground pepper and a drizzle of olive oil. Let cook for 5 minutes. Return to the pot with boiling water and add pasta. Cook as directed on the box. Once pasta is done, drain and add pasta to the pan of broccoli rabe. Add another drizzle of olive, some nutritional yeast and some ground pepper.
If you are into vegan meats, you could add Field Roast sausage to this!