When I returned from my holiday vacation a few weeks ago, I went out to my garden to see what had been going on in my absence. I'm always a little fearful in doing this, as I never really know what I'll find. This summer, upon returning home after Hurricane Wilma had passed over the west coast of Florida, I found my Thai basil looking as if someone had sat on it. This time, however, I was pleasantly surprised to find my broccoli rabe about two feet taller than when I left. Earlier this week, a few of the plants were ready to be harvested. As you can see, some of the flower stalks were a little more than ready.It's taken me a long time to like the bitterness of broccoli rabe, which, according to Harold McGee, is unrelated to regular broccoli. I like it now though, even if I prepare it the same way every time. As usual, this batch was rinsed, torn into pieces and sauteed with a little garlic and olive oil. Sometimes I'll add some crushed chilies, other times I'll brown some sausage in the pan before I add the rabe with some roasted peppers, but the method is pretty much the same. A squeeze of lemon juice at the table helps brighten it up a bit, too. I'd like to know how other broccoli rabe fans prepare theirs.
[Photo Nick Vagnoni]
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