This recipe offers a simple preparation for broccoli raab, a bitter green that always benefits from the addition of some earthy flavors, such as roasted garlic and sun-dried tomatoes, and acidic ingredients, such as lemon juice and vinegar. A toasted breadcrumb garnish adds a little texture here. You could take this further and add sliced kalamata olives and a bit of fresh goat cheese if you like.
This recipe is designed to be a destination for Garlic Roasted in Oil, and you should feel free to use it as a template and substitute par-boiled broccoli, cauliflower, or another green vegetable for the raab.
Serves 3
- Kosher salt
- 1 bunch broccoli raab (about 1 pound)
- 3 tablespoons roasted garlic oil (from Garlic Roasted in Oil)
- 1 tablespoon white balsamic vinegar
- 2 teaspoons lemon juice
- 1 teaspoon maple syrup
- 15 cloves Garlic Roasted in Oil
- 1/3 cup slivered sun-dried tomatoes (oil-packed, drained)
- Sea salt
- ¼ cup toasted fresh breadcrumbs mixed with 1 to 2 teaspoons roasted garlic oil
1. Heat a large pot of well-salted water to boiling.
2. Trim the tough stem ends (3 to 4 inches) off the broccoli raab. (You should have about 10 ounces remaining.) Split or cut a slit in any particularly large upper stems that are left by running a paring knife through them. Arrange a couple layers of dish towels on your countertop.
3. Add the broccoli raab to the boiling water and begin timing. Using tongs, remove small pieces of raab from the water after 1 or 2 minutes; larger pieces might want 3 to 4 minutes but no longer. You want to retain some green color and some firmness. Transfer the raab from the pot directly to the dish towels and arrange in one layer. The towels will absorb excess moisture.
4. Combine the roasted garlic oil, the balsamic vinegar, the lemon juice, the maple syrup, and a big pinch of salt in a small bowl and whisk together. Add the roasted garlic cloves and sun-dried tomatoes and stir together gently.
5. Arrange the broccoli raab in (or on) a warm serving dish and spoon all of the garlic dressing over it. Season with a sprinkling of sea salt and garnish with toasted breadcrumbs. Serve right away. (Alternatively, you can cut the raab into somewhat smaller pieces before blanching and then immediately toss all of the ingredients – except the breadcrumbs – together in a bowl. Serve immediately, garnished with the breadcrumbs.)
