madbaker | Rabe-er Baron

This week's Resolution Recipe: Broccoli Rabe with Pine Nuts.
"The brawny flavor of broccoli rabe (aka rapini) meets its match with garlic and vinegar, and then gets a crunchy, sweet note from pine nuts."

1 bunch broc rabe, chopped in 3/4" pieces
1/4 cup pine nuts
2 tsp olive oil
2 cloves garlic, minced (Ha! I used... more.)
2 tsp red wine vinegar
1/4 tsp salt

Rinse the broc rabe well. Heat a medium skillet over medium heat. Add the pine nuts and cook until toasted, stirring, about 2 minutes. Transfer the nuts to a small plate.

Cook the oil and garlic in the skillet over medium heat, stirring often, about 1 minute. Add the broc rabe along with any clinging water to the skillet. Cover and cook until tender, stirring occasionally, about 15 minutes. Stir in the vinegar, season with salt, and stir in the pine nuts. Serve hot.

What worked: It was fine.

What didn't: I walked away and when I returned, the broc rabe had charred a bit - the small pieces we got probably only needed 5 minutes. It wasn't too badly charred and we could see where the recipe intended, so we ate it anyway.

Will I make it again? Probably. This is similar to a non-cheese version of Milanese Greens. I can't find the older recipe as it is too far back apparently, but it is one of the RR turned standard dinners.