I’m pretty jazzed about the local farmers markets opening soon, so I’m celebrating by trying new (to me) veggies.
Last week, I found this beautiful broccoli rabe, which I’ve never made before because I don’t know how to pronounce it. Turns out, broccoli rabe isn’t broccoli at all, but a brassica more closely aligned with turnips and cabbage.
Once I mentioned turnips to my husband Tony, he pretty much gave up on the rabe, but he agreed they were tasty when I made Steamed Asian Greens with Honey Soy Sesame Dressing.
This dressing is particularly good for rabe, because the honey-soy-sesame taste hides the bitter taste of the greens.
This recipe, by the way, comes from the Food Network’s Tyler Florence. And remember: Don’t be heavy-handed with the dressing.