What's for Dinner? Chicken Cutlets & Broccoli Rabe

If you came here today looking for Irish Soda Bread, my mother-in-law's excellent recipe can be found here.

Instead here is something green for St. Patrick's Day.

If you think you don't like broccoli rabe, think again.
It's only bitter because someone served it to you past its prime.

When you buy it fresh, with bright green leaves and tight flowers, I promise you, it's a different animal (or vegetable).

Fry up some cutlets, old school. F.E.B.
Flour. Egg. Breadcrumbs (the Progresso Italian seasoned kind), in that order, and serve over some rabe and you will be a happy person.



Sauteed Broccoli Rabe: (also known as rapini in Italy)

1 bunch of fresh broccoli rabe
4 cloves garlic, sliced
1 tbsp sea salt
a few shakes of hot pepper flakes
olive oil
a splash of red wine vinegar

Some people par-boil their broccoli rabe first, but I find it gets too soggy. Here is my way.

Trim the bunch of broccoli rabe by cutting an inch off the stems. Wash the broccoli rabe and shake most of the water out.

Coat a heavy skillet w/ olive oil and place the washed rabe in the pan (you will add the garlic cloves later). Place the lid on the pan and cook for 4 minutes. Using tongs, turn the rabe so all the stalks are getting coated with olive oil.

Drizzle w/ more olive oil and season with sea salt and hot pepper flakes.



Now add the garlic cloves and cover the pan again for another 4 minutes (about 8-10 minutes total cooking time).

The vegetable will get bright green and the stems will soften. When they look done (I like mine on the mushier side), then splash with a small amount of red wine vinegar to finish.

Serve as a side dish, or add some sausage and cook it together w/ pasta. My favorite way is with chicken cutlets.
It's a beautiful vegetable when cooked right.



"Try it you'll like it".

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