Braised Broccoli di Raab

We got a bunch of broccoli di raab in our bountiful basket last weekend.  Neither Matt nor I had ever eaten this vegetable.  I'd never even seen it.  Matt was the one who recognized it.

For Christmas I got Matt an incredible cookbook called Vegetable Love.  It is not a vegetarian cookbook, but rather a cookbook just for those who love vegetable (whether those veggies accompany beans or bacon).  It is loaded with gobs of info on just about every vegetable that might find its way into your kitchen in addition to hundreds of recipes involving them.  The book came in real handy for that raab since we knew next to nothing about how it could be prepared.  After reading the suggested cooking methods and a few recipes we opted to just try the raab braised with garlic. 

I didn't for one second allow myself to think that it would taste like regular broccoli, which you may recall is far from my favorite vegetable.  And it didn't.  Yea.  Actually, I rather liked it, especially when combined with the pasta.  I thought it was a very good combination.

Braised Broccoli di Raab
Take one washed bunch of broccoli di raab and chop into about 2 inch pieces. 
Heat 2 tablespoons olive oil in a deep pan with a lid. 
Add 4 cloves of peeled and smashed garlic.
Cook until the garlic begins to color.
Add a generous pinch of red pepper flakes.
Add broccoli di raab.
Turn raab in oil until it is bright green and the leaves are wilted.
Pour in ½ cup vegetable stock and bring to a boil.
Reduce heat to medium-low. 
Cover and cook until the stems are tender, about 8 – 10 minutes.
Uncover and boil off remaining liquid if necessary.


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