CV Broccoli Rabe - 20 ct
Even though there is broccoli in the name, don’t let this abundant jagged leafed bunch covering tight tiny heads of florets fool you into thinking this is the same old thing.
Broccoli Rabe has a unique, sophisticated taste. Sharp and flavorful, Andy Boy Broccoli Rabe is slightly bitter, a perfect foil for other strong flavorings like lush olive oils, fragrant garlic, shallots and herbs.
Look at all of the interesting ways to bring this intriguing vegetable to your table.
Braised Broccoli Rabe Grilled Cheese recipe
- 3 Tablespoons extra virgin olive oil
- 4 garlic cloves, roughly chopped
- Pinch chili flakes
- 1 Bunch broccoli rabe, bottom 2-inches cut off, washed
- ¼ teaspoon kosher salt
- 8 slices of good bread
- 2 cups grated sharp cheddar
- Soft butter, Lemon
1. Sauté the garlic and chili flakes in the olive oil over medium high heat in a large skillet or dutch oven until fragrant, about 2 minutes. Add the broccoli rabe and sauté until just starting to color, about 2 to 3 minutes more. Add 1/2 cup water to the pot, cover, and gently simmer for 1 hour. Give the broccoli rabe a stir a few times throughout the process. If the pan is dry add just a bit of water to keep the broccoli rabe from scorching.
2. After an hour the broccoli rabe will be very tender and slumped. Finish with just a squeeze of fresh lemon.
3. Butter one side of each slice of bread.
4. Preheat a large skillet over medium high heat. Add four slices of bread (or two at a time if that’s what fits in the pan) butter side down and top the bread with 1/4 of the broccoli rabe. On top of that add roughly 1/2 cup grated cheese. Top with another slice of bread, this time butter side up.
5. Grill until golden and the cheese has melted, about 3 minutes per side. Give the sandwich a gentle press with a spatula to compress the sandwich so the broccoli rabe and cheese really meld together. Serve immediately.