16 May 2011

Broccoli Rabe & Chorizo

The local Farmer's Market had some interesting greens this week.  One of my favorites is broccoli rabe.  One of the farmers had some ,and I bought it, but he insisted it was some sort of Asian mustard green.  Maybe so, but if it looks like broccoli rabe, cooks like broccoli rabe, and tastes like broccoli rabe, I'm going to use it as broccoli rabe...

Other greens would work here - kale, mustard greens, collards, gai lan, etc.

This recipe uses a somewhat unusual combination by using some black bean sauce with the chorizo to balance out the flavors.  Very little salt is used in the recipe itself.  I prefer to use a good finishing sea salt at the table, like Maldon's or a grey sea salt.

Broccoli Rabe & Chorizo

1 Tbs olive oil
1/2 onion, diced
1/4 tsp sea salt
2 cloves garlic, minced
3/4 c corn kernels (fresh or frozen)
2 tsp black bean sauce
6-7 oz vegan chorizo, diced
1 bunch broccoli rabe, cleaned
1/4 c vermouth or other white wine

Put a 4 qt pot of water on the stove to boil.
When it is boiling, add the broccoli rabe and blanch for 4-5 minutes
Remove the greens and drain.
When cool, chop the greens into bite sized pieces
 Put a 10 or 12 inch skillet on to heat on medium heat

Add olive oil to skillet
Add onion and saute 2-3 minutes
Sprinkle salt on onion
Add garlic, cook 1 minute
Add corn kernels, cook 1 minute
Add black bean sauce and mix well
Add chorizo and greens and mix well.
Add white wine and cook for 4-5 minutes until everything is very hot, and the greens are cooked

Serve over brown rice and add chile flakes!

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