Broccoli rabe (also known as rapini, popular in Italian cuisine) is a cruciferous vegetable that bears a good resemblance to broccoli, just a lot leggier. It comes in bunches with long leafy greens and little buds that look like broccoli that just never gathered into one head.
It has a fabulous nutrient profile, and its slightly bitter flavor makes it even more fantastic at cooling down summer pitta and internal heat. The addition of flaked coconut in this recipe adds some sweetness, and makes it even more cooling AND delectable.
- Half a bunch of broccoli rabe
- 1-2 Tbsp coconut oil (or ghee, or any oil you have on hand)
- ¼ teaspoon cumin seeds
- 1 clove garlic, minced (optional)
- About ¼ cup water
- 1 Tbsp dry flaked coconut
- Salt to taste
- Rinse the broccoli rabe, and remove the leaves from the stalks. Cut the stalks into 1-inch pieces.
- Add the oil to a frying pan on medium to medium-low heat. Add the cumin seeds and the minced garlic (if using) and let them cook for about 1 minute until the aroma is released.
- Add the rabe stalks, and stir to coat with oil. Cover and let saute for about 5 minutes.
- Tear the leaves into bite-size pieces. Add the leaves and buds to the pan, and stir to coat with oil. Cover and let saute for about 5 minutes. If the pan gets too dry and the greens look like they might burn, add a bit of water and quickly cover again, steaming the greens.
- Add the flaked coconut and stir to coat the veggies. Continue cooking, covered, for a few more minutes, until stalks are tender.
- Add salt to taste. (Salt and garlic help balance the bitter taste and bring out the sweetness.)