Broccoli Rabe with Parmesan Cheese
Broccoli Rabe with Parmesan Cheese began as a calzone filling. And indeed, it works very well in that role. The problem is me: I am hopelessly uncoordinated, and any food I attempt to wrap, stuff, or otherwise fill and fold ends up looking like a badly wrapped gift.
No cook can be good at everything.
Well. The calzone may have looked ridiculous, but the broccoli rabe and parmesan filling was delicious. Given I’ve been searching for recipes that are both cheap and fuel-efficient, this made me feel better.
Aquatic Park, in Berkeley. Unrelated. But pretty.
Broccoli rabe is in season now, and is one of the more bitter greens. If you or those you feed aren’t bitter greens fans, consider using chard, beet greens, dandelion greens, or whatever suits your fancy. While kale works in this recipe, it does take longer to cook, so be mindful of that. And spinach cooks so quickly it wouldn’t work with the cheese.
Above: Seasonal veg, with a gorgeously irresistible pepper from Mexico.
Parmesan’s salty sweetness works well with broccoli rabe’s bitterness, but use another cheese if you wish. Try to find one that won’t melt, like Halloumi. Otherwise, you may end up with a gloppy mess, both in the pot and on the plate, and gloppiness isn’t what we’re after here.
Near Aquatic Park. Some liberties were taken with filters. I have no idea what this place is.
I cubed the Parmesan, which lends textural interest (that sounds horribly pretentious, doesn’t it?) , but go ahead and grate if you must. And by Parmesan, I real cheese, not the stuff sold in cardboard boxes.
Parmesan, top, with other cheeses: Gruyere, middle, and Cheddar, bottom.
Seasoning was simple: a few garlic cloves, olive oil, salt, pepper, a few hot pepper flakes, a dash of dried oregano. When the pan threatened to dry up, I added a little water. Total cooking time was eight minutes.
Broccoli rabe with Parmesan cheese can be a main dish, served over rice, pasta, or potatoes. It’s also terrific as a sandwich filling, which might sound strange-try it. If you go this route, drain the greens, but save the pot liquor, as it’s delicious and useful in other dishes. (Soup, risotto, grains.)
Finally, it’s been a terrible few weeks in the United States. I can’t close without acknowledging that.
Broccoli Rabe with Parmesan Cheese
Preparation time: about 15 minutes
Serves: 2-4, depending on what else is being served
You will need a large lidded saucepan, deep frying pan, or wok to make broccoli rabe with Parmesan cheese
2 generous tablespoons olive oil
2-3 cloves garlic, crushed, peeled, and minced
1 pound/454 gram bunch broccoli rabe, rinsed and trimmed
1/4 teaspoon ground oregano
1 teaspoon salt
1 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes, according to taste
1/4 pound/4 ounces/114 grams Parmesan cheese, cubed
Trim the broccoli rabe of any wilted leaves or yellowed bits. Chop roughly. The flowers are good to eat.
Place pan over medium heat. Add enough olive oil to generously coat pan bottom. Add garlic and greens. Season with the oregano, salt, pepper, and red pepper flakes. Cover the pan, removing it every few moments to give everything a good stir. Greens should be cooking down at a gentle sizzle, not frying madly. If the greens are browning and the pan is going dry, turn the heat down and add a little water.
By about the six minute mark the greens should be cooked down and near done. Cooking time will depend on your stove, pan, and personal preference, so taste some broccoli. If it’s tender to the bite, tip in the Parmesan cheese. Stir vigorously. If not, cook a few more minutes.
Broccoli rabe with Parmesan cheese may be served with rice, potatoes, over pasta, as side vegetable, or used to make a sandwich (try it!). It also makes a fine soup base.
Any leftovers may be stored in a lidded container and refrigerated up to five days. Freezing is not recommended.
Notes:
Greens like chard, turnip greens, or beet tops would also work in this recipe. Other cheeses would work, too. Try to use cheeses that hold their shape in heat, as melting, normally welcome, creates a mess here.
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