Sauteed Broccoli Rabe
Author: 
Recipe type: Vegetable
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
Ingredients
  • 2-3 bunches broccoli rabe
  • 3 tablespoons olive oil
  • 1 cup cooked baked butternut squash
  • ⅓ cup dried cranberries
  • ½ medium sliced onion
  • 1 minced clove garlic
  • salt and pepper to taste
  • GLAZE
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons honey
  • 1 tablespoon hot chili paste (optional)
  • 3 tablespoon olive oil
  • ¼ cup water
Instructions
  1. Cut the broccoli rabe in half if they are too long.
  2. Blanche broccoli rabe in a large pot of hot water for 1-2 minutes. This should help reduce the bitter taste.
  3. Using a large bowl add ice and cold water, plunge the broccoli rabe into the ice water bath to stop the cooking. Remove and pat dry.
  4. Heat olive oil in a large skillet over medium heat. Add the onions and garlic cook until onions are translucent. About 2 minutes. Don't let the garlic burn (it will make the dish bitter).
  5. Add the broccoli rabe stir-fry for 2 minutes. To the skillet add the butternut squash and cranberries.
  6. Mix the balsamic vinegar, water, honey, chili paste, olive oil for the glaze in a small bowl.
  7. Add the glaze to the vegetable mixture in the skillet. Continue to stir for another 2 minutes. Season with salt and pepper. Serve immediately.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/sauteed-broccoli-rabe/