Last weekend, I moved apartments. What was originally intended to be a liberating transition (closer to work, my boyfriend, yoga, etc.) turned into a stressful week of unpacking and cleaning the (very) dirty apartment. Since most of my cooking appliances have been in various states of disarray, I've neglected cooking, which happens to be one of my favorite pastimes.
This afternoon I took some time to dust off my pans, unpack my measuring cups, and make this delicious side dish. I rarely use broccoli rabe, but making this recipe reminded me how delicious it is, and how it makes for quite a beautiful presentation. Try it and see!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 bunch broccoli rabe
- 2 tablespoons olive oil, divided
- 1 tablespoon whole grain mustard
- 1 tablespoon maple syrup
- 1 tablespoon tamari
- 2 teaspoons lime juice
- 1 teaspoon dried harissa
Directions
1. In a measuring cup, mix together olive oil, mustard, maple syrup, tamari, lime juice, and harissa.
2. In a large skillet over medium heat, heat olive oil. When the oil is hot, add broccoli rabe.
3. Saute for five minutes, or until becoming slightly tender.
4. While the broccoli is cooking, add the mustard mixture and toss to coat. Continue sauteing for five more minutes, or until the broccoli is bright green and tender.
5. Serve immediately.
Also by Molly: Butternut Shiitake Mushroom Soup
The Best Root Veggie Saute
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Photo: Molly Lansdowne
The Best Root Veggie Saute
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