Serves 4 as a side dish
1 pound broccoli rabe (rapini)
2 medium shallots
4 large cloves of garlic
2 teaspoons of sesame oil
3 tablespoons rice vinegar
Soy sauce
Chop the stems off the broccoli rabe and pull off the leaves and flowerets. Chop into smaller pieces, if desired. Peel and finely sliver the shallots, and mince the garlic. Heat a large sauté pan over medium heat and film the bottom with the sesame oil. Add the garlic and shallots and turn the heat to low. Cook the onion and garlic very slowly over low heat until they soften and turn golden - about 8 minutes. Add more oil if they begin to look crispy. When they are soft and fragrant, turn the heat to medium high and add the broccoli rabe, stirring constantly. You want the leaves to wilt evenly. Pour in the vinegar and enough soy sauce to dampen the leaves. Cook, stirring, until the soy sauce evaporates somewhat and the leaves are wilted enough for your taste. This might take anywhere from two to five minutes. Remove from the heat, taste and adjust seasonings as necessary.
2 medium shallots
4 large cloves of garlic
2 teaspoons of sesame oil
3 tablespoons rice vinegar
Soy sauce
Chop the stems off the broccoli rabe and pull off the leaves and flowerets. Chop into smaller pieces, if desired. Peel and finely sliver the shallots, and mince the garlic. Heat a large sauté pan over medium heat and film the bottom with the sesame oil. Add the garlic and shallots and turn the heat to low. Cook the onion and garlic very slowly over low heat until they soften and turn golden - about 8 minutes. Add more oil if they begin to look crispy. When they are soft and fragrant, turn the heat to medium high and add the broccoli rabe, stirring constantly. You want the leaves to wilt evenly. Pour in the vinegar and enough soy sauce to dampen the leaves. Cook, stirring, until the soy sauce evaporates somewhat and the leaves are wilted enough for your taste. This might take anywhere from two to five minutes. Remove from the heat, taste and adjust seasonings as necessary.
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