Spicy Harissa Broccoli RabePrint Recipe
- 16 oz frozen chopped Broccoli Rabe
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Harissa paste
- 2 tsp Hot Spanish Paprika
- 2 tbsp Apple Cider Vinegar
- Salt & Pepper
- Freshly shredded Parmesan flakes
Boil a pot of salted water and place the rabe in from frozen to cook for 30 min
Drain the rabe, and in the pot where it was boiling, place the oil, paprika, harissa, apple cider vinegar and salt & pepper to make the sauce
Turn the heat on and return the rabe to the pot, giving it a few stirs to incorporate for about 4 minutes and top with Parmesan flakes and serve immediately
Here at Toasty Cupboard things are kept quite spicy for a good portion of the meals, and this is no exception. By using frozen broccoli rabe, you can save some cash and splurge on a good quality Harissa paste. A chef friend of mine told me the secret to tender and sweet rabe is not to shock it in an ice bath or run cold water over it so heeding her advice, the rabe went directly from the boiling water to be strained and then gets a quick stir in a easy homemade sauce.
The oil gets mixed with the paprika, Harissa, and Apple Cider Vinegar to meld the flavors before the rabe gets incorporated into the sauce. Top it all off with some freshly shaved nutty Parmesan and each bite will be a beautiful mix of spicy, sweet, acidic, and melds perfectly in your mouth. Salivating just thinking about it!