Broccoli Rabe with Asian Flavors
- 1 tbsp Bragg’s liquid aminos
- 1 ½ tsp lemon juice
- 1 tsp toasted sesame oil
- 1 tsp xylitol
- 1 tsp coconut oil
- 1 ½ garlic cloves, minced or pressed through a garlic press
- ½ tsp grated fresh ginger
- ¼ tsp red pepper flakes
- 1 recipe Blanched Broccoli Rabe (method below)
Mix the Bragg’s, lemon juice, sesame oil and xylitol together in a small bowl.
Heat the coconut oil, garlic, ginger and red pepper flakes in a large skillet over medium heat. Add the broccoli rabe and the Bragg’s mixture. Cook, stirring to coat until heated through, about 1 minute. Serve warm.
“I had been skeptical about all the extra work blanching the broccoli rabe would be, but it really helps tone down the bitterness of broccoli rabe and was totally worth it! Everyone was amazed by this recipe! So tasty!” – Cambiati Instructor Julia
Blanched Broccoli Rabe
- 1 bunch broccoli rabe; bottom 2 inches of stems trimmed and discarded, and the rest chopped into 1-inch pieces
- 2 tsp salt
Bring 3 quarts water to a boil. Stir in the broccoli rabe and salt and cook until wilted and tender, 2-3 minutes. Drain the broccoli rabe and set aside.
Cool the empty pot by rinsing it under cold running water. Fill the cooled pot with cold water and submerge the broccoli rabe to stop the cooking process. Drain again, squeeze well to dry and proceed with the Asian Flavors sauce.
Both recipes are adapted from The New Best Recipe