Sautéed Broccoli Rabe with Fermented Chili Crunch
Happier GrocerySautéed Broccoli Rabe with Fermented Chili Crunch
Ingredients
For the Sautéed Broccoli Rabe
- 1 1/2 pounds organic broccoli rabe, trimmed and roughly chopped
- 2 tablespoons extra virgin olive oil, high-quality, cold-pressed
- 3 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup vegetable broth, organic, low sodium
- 1/2 teaspoon sea salt, flaky, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For the Fermented Chili Crunch
- 2 tablespoons fermented chili paste, such as gochujang or a homemade lacto-fermented chili paste
- 1/4 cup extra virgin olive oil, high-quality
- 1 tablespoon crispy fried garlic, store-bought or homemade
- 1 tablespoon crispy fried shallots, store-bought or homemade
- 1 teaspoon toasted sesame seeds
- 1 teaspoon rice vinegar, unseasoned
- 1/2 teaspoon maple syrup, pure, organic
Instructions
- 1
Prepare the broccoli rabe: Wash thoroughly and trim the tough ends of the stalks. Roughly chop the broccoli rabe into 1 to 2-inch pieces. If the stalks are particularly thick, you may blanch them in boiling salted water for 2-3 minutes before sautéing to tenderize them, then drain well.
⏱️ 5 min
- 2
Make the Fermented Chili Crunch: In a small bowl, combine the fermented chili paste, extra virgin olive oil, crispy fried garlic, crispy fried shallots, toasted sesame seeds, rice vinegar, and maple syrup. Stir well to combine. Taste and adjust seasoning if needed; you might add a pinch more salt or a tiny splash more vinegar for balance. Set aside.
⏱️ 5 min
- 3
Sauté the broccoli rabe: Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Add the broccoli rabe to the skillet. Toss to coat with the oil and aromatics. Pour in the vegetable broth, cover the skillet, and cook for 3-5 minutes, allowing the broccoli rabe to steam and tenderize. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the broccoli rabe is tender-crisp and bright green.
⏱️ 5 min
- 5
Season the broccoli rabe with sea salt and freshly ground black pepper to taste. Transfer the sautéed broccoli rabe to a serving platter.
⏱️ 1 min
- 6
Drizzle generously with the prepared Fermented Chili Crunch just before serving. Serve immediately as a vibrant and flavorful side dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GrocerySautéed Broccoli Rabe with Fermented Chili Crunch
Ingredients
For the Sautéed Broccoli Rabe
- 1 1/2 pounds organic broccoli rabe, trimmed and roughly chopped
- 2 tablespoons extra virgin olive oil, high-quality, cold-pressed
- 3 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup vegetable broth, organic, low sodium
- 1/2 teaspoon sea salt, flaky, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For the Fermented Chili Crunch
- 2 tablespoons fermented chili paste, such as gochujang or a homemade lacto-fermented chili paste
- 1/4 cup extra virgin olive oil, high-quality
- 1 tablespoon crispy fried garlic, store-bought or homemade
- 1 tablespoon crispy fried shallots, store-bought or homemade
- 1 teaspoon toasted sesame seeds
- 1 teaspoon rice vinegar, unseasoned
- 1/2 teaspoon maple syrup, pure, organic
Instructions
- 1
Prepare the broccoli rabe: Wash thoroughly and trim the tough ends of the stalks. Roughly chop the broccoli rabe into 1 to 2-inch pieces. If the stalks are particularly thick, you may blanch them in boiling salted water for 2-3 minutes before sautéing to tenderize them, then drain well.
⏱️ 5 min - 2
Make the Fermented Chili Crunch: In a small bowl, combine the fermented chili paste, extra virgin olive oil, crispy fried garlic, crispy fried shallots, toasted sesame seeds, rice vinegar, and maple syrup. Stir well to combine. Taste and adjust seasoning if needed; you might add a pinch more salt or a tiny splash more vinegar for balance. Set aside.
⏱️ 5 min - 3
Sauté the broccoli rabe: Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Add the broccoli rabe to the skillet. Toss to coat with the oil and aromatics. Pour in the vegetable broth, cover the skillet, and cook for 3-5 minutes, allowing the broccoli rabe to steam and tenderize. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the broccoli rabe is tender-crisp and bright green.
⏱️ 5 min - 5
Season the broccoli rabe with sea salt and freshly ground black pepper to taste. Transfer the sautéed broccoli rabe to a serving platter.
⏱️ 1 min - 6
Drizzle generously with the prepared Fermented Chili Crunch just before serving. Serve immediately as a vibrant and flavorful side dish.
⏱️ 2 min