I've been addicted to Chinese broccoli lately. Not exactly sure how it is different from broccoli rabe. But I can make a meal of a whole big plate of it. Maybe thinner stalks?
Well, whatever the difference is, I like mine sauteed with a bit of olive oil, whole cloves of garlic, and a slight bit of salt. I don't like it when it's too done. There should be snap left to the stalks and the leaves just wilted.
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