***In honor of Columbus Day, an Mlaw cooking thread--Broccoli Rabe***

Discussion in 'The Bar' started by Mlaw, Oct 13, 2014.

  1. Mlaw

    Mlaw Quite Contrarian Gold

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    So, I lost one of my aunts suddenly this past June. Her husband, my mother's brother loves broccoli rabe and sausages. (One of my other Aunts made him some last week and charged him $6 ):rofl: I kid you not.

    They are on sale at Stop and Shop this week, so I bought six bunches and decided to try them in my slow cooker for the first time. Here we go

    This is what they should look like--green, no yellow leaves and firm

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    Last edited: Oct 13, 2014
  2. Mark Mayonnaise

    Mark Mayonnaise You look like a tree! VIP

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  3. Shivvy

    Shivvy 100k Post Club

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  4. Lou Loomis

    Lou Loomis Feel the Gern

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    love that stuff :buffet:
     
  5. Tuesday

    Tuesday VIP Extreme Gold

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  6. Tuesday

    Tuesday VIP Extreme Gold

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    More fucking pictures, please!
     
  7. Mlaw

    Mlaw Quite Contrarian Gold

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    If you can get Andy Boys, you should. They are always consistently good

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    Now they can be bitter and take time to cook, but the secret is in the trimming. You do not want the thick stems, Each stalk will have 3-5 leaves and what looks like a little broccoli floret. You want to trim off each leaf and the bud. Tossing the thick stem


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  8. HOLIC

    HOLIC MADMAN

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    progressive or over PC?


    [​IMG]


    [​IMG]
     
  9. Mlaw

    Mlaw Quite Contrarian Gold

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    Toss this

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    keep this

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  10. Mlaw

    Mlaw Quite Contrarian Gold

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    This is the holy grail of yumminess

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    These rabes were very clean, you want to clean them like you would any green, soak in water and let the dirt settle to the bottom. You don't need to dry them off, the moisture helps with the cooking
     
    Last edited: Oct 13, 2014
  11. Tuesday

    Tuesday VIP Extreme Gold

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    Jesus, I can almost feel that little bud, covered in Locatelli and melting on my tongue.
     
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  12. Mlaw

    Mlaw Quite Contrarian Gold

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    Now the cooking

    I used two bulbs of garlic. Do not use anything but fresh garlic. Not crushed, pre-chopped or pealed. smash the garlic, it doesn't need to be chopped up at all

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    Now my slow cooker has a saute setting, if your's does not, do this is a pan on the stove

    cover the bottom of the pan with olive oil and throw in your garlic

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    Last edited: Oct 13, 2014
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  13. Mlaw

    Mlaw Quite Contrarian Gold

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    Rabes go with any kind of meat but traditionally we use sausage, so in go some sausage to brown

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    no need to cook them through, just brown to render some fat for the greens to sop up

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  14. skp2978

    skp2978 Well-Known Member

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    I've never had this.
     
  15. Mlaw

    Mlaw Quite Contrarian Gold

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    Now the fun part--I bought 6 bunches, so I knew they would not all fit in the cooker all at once, so I jammed as much in as possible, let it cook down a bit and then added the rest

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    I put the sausages in between layers of the broccoli rabe
     
  16. Mlaw

    Mlaw Quite Contrarian Gold

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    That makes sense, it's a very Italian kind of green. Kind of like collards for the blaeks
     
  17. nserafini

    nserafini Well-Known Member

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    For stuff like this, i love fresh broken garlic. But for gravy, those that don't like cloves should check out Dorot crushed garlic. It melts into the sauce and leave a great taste, but no crunchy garlic. Myself, I could eat cloves of garlic all day long.

    http://www.mydorot.com/

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  18. skp2978

    skp2978 Well-Known Member

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    I'm willing to try anything and, of course, I heard Artie talk about it all the time. I'd like to try it.
     
  19. skp2978

    skp2978 Well-Known Member

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    I've had collard greens.
     
  20. Mlaw

    Mlaw Quite Contrarian Gold

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    seasoning is simple

    Kosher salt and crushed red pepper

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    don't be shy, season liberally

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