Leafy Green with Envy (and Cheese)

all veggies should be eaten like this

Despite what some may think, I do like vegetables. A quick glance through this site will see a lot of onions and mushrooms and tomatoes and potatoes — and a ton of zucchini due to my mild obsession last summer. But, what you won’t find are a lot of leafy green ones. So, this year I’ve resolved to eat more of them. To ease myself into this plan, I combined a fair amount of garlic and Parmesan with broccoli rabe and baked the whole thing until it was warm and savory. Which went really well the maple-mustard glazed chicken I made, by the way.

Garlicky Broccoli Rabe Gratin
– 1 bunch of broccoli rabe, washed & trimmed
– 5 to 6 cloves of garlic, peeled & chopped
– Olive oil
– Salt and pepper
– Parmesan, grated

Heat your oven to 400º.

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until bright green and tender, about 3 minutes. Remove, plunge into ice water and drain.

Add a few tablespoons of oil to a large pan over medium-hight heat. Add the garlic and saute until golden. (Don’t burn!) Chop the broccoli rabe into bite-sized pieces and add it to the pan. Toss with the garlic then turn off the heat. Add the mixture to a baking dish and sprinkle with grated Parmesan. Bake until the cheese melts, about 10 minutes. Serve hot.

Oh:

And in case anyone is wondering, egg me on hasn’t gone black today but I’m totally against the proposed PIPA and SOPA bills. Hopefully you are too. Sign the petition and tell your senators and congressmen you won’t stand for it.

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