>> Broccoli Rabe <<

Special cooking note for “stronger” greens such as kale, beet greens, collards, etc.  Consider blanching these greens for a less bitter, more tender finished product:

Blanching process:  Boil large pot of water (can be salted) and add the greens and let boil for a min. or two depending on desired tenderness.  Have an ice bath ready before you add the greens in the boiling water.  Remove the greens and immediately add to the ice bath to stop the cooking process.  Once cooled, put your greens in a colander till ready for your recipes.  Your greens should still be bright in color.

Spicy Broccoli Rabe

3 pounds broccoli rabe, thick stems discarded
1/2 cup extra-virgin olive oil
4 garlic cloves, minced
4 anchovies, minced
1 1/2 teaspoons crushed red pepper
Salt and freshly ground pepper

In a pot of boiling salted water, cook the broccoli rabe until crisp-tender, about 4 minutes; drain well.

In a large skillet, cook the oil, garlic, anchovies and crushed red pepper over high heat until the garlic is lightly browned and fragrant, 1 to 2 minutes. Add the broccoli rabe, season with salt and pepper and cook, tossing, until tender, 5 to 6 minutes. Transfer to a bowl and serve.

Courtesy of FoodAndWine.com.  For more of their recipes, try visiting: http://www.foodandwine.com/recipes/

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