I love sweet, salty, spicy and sour. But bitter is a tough pill for me to swallow. I pick radicchio out of mesclun mixes, avoid bittersweet chocolate desserts (clearly I’m not much of a dessert-head) and moderate my beer consumption to wheats and lagers.
Broccoli raab is the exception that proves the rule. Certainly, the cold weather tempers the bitter flavor (it’s much stronger in the heat of summer). Sautéing with garlic, olive oil and chili flakes brings out its sweetness. It makes the perfect accompaniment to rich dishes like braised short-ribs, as it balances the fatty flavors.
In the brassicas family, broccoli raab resembles its namesake with the tight florets that form. Unlike broccoli, they have a flourish of edible leaves and the stalks are more tender.
Broccoli Raab with Grapes
Another Recipe inspired by Daniel Boulud's Cafe Boulud Cookbook
1 bunch broccoli raab
1 tbs. olive oil
4 cloves garlic
1 tsp. allepo pepper
½ tsp. ground cumin
1 – 2 cups red grapes cut in half
2 tbs. honey
1. Trim the ends off the broccoli raab, and coarsely chop. Wash.
2. Heat a large skillet over high heat. Add the oil. Add the garlic and cook for 2 minutes or until aromatic. Add the spices and cook for 1 minute more to toast them before adding the raab.
3. Cook the raab, stirring frequently until bright green. If the pan seems dry, add ¼ cup of water.
4. Stir in the grapes and honey. Season with salt.