Usually when we cook broccoli rabe (a frequent side to pasta or other italian fare in our household), it is a complicated process of blanching, chopping garlic and/or onion, sauteeing it all, then adding just the right-sized splash of balsamic at exactly the right time. You see, one must give the balsamic enough time to reduce and sweeten, which tones down the bitterness of the rabe, without overcooking the rabe. Who knew a dark leafy vegetable could cause so much stress?
Well, the other night, Hubs made pasta with broccoli rabe for dinner, and to prepare the broccoli rabe, he simply dumped a jar of marinated artichokes hearts and their marinade in a sautee pan and cooked the hearts until the juices reduced a bit, the dumped in the blanched broccoli rabe. It was delicious and took the balsamic-guesswork out of the equation.
If I didn’t love cooking so much, I’d let him cook for me every night!
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