Peppery braised broccoli rabe with arugula from All About Braising: The Art of Uncomplicated Cooking (page 51) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Nonna's feast

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute escarole for broccoli rabe. You may use the Chicken stock recipe on p. 448.

  • Laura on April 04, 2012

    Pg. 51. It's hard to go wrong with broccoli rabe and this did not disappoint. Really enjoyed this. The only change I made was to use a shallot instead of a yellow onion. Did not add the pine nuts because I also served a quinoa dish that contained pine nuts. It was delicious and made a nice accompaniment to grilled herb-marinated leg of lamb.

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