Usually I invent or adapt a recipe for our Farmstand and CSA members each week, but Christinas broccoli rabe recipe is so good, it needs no adaptation! Meat eaters could easily substitute sausage in this recipe, ironically reverting the recipe to its more Italian roots. Winter CSA/Buying Club members are getting this local Broccoli Rabe in their shares this week! Seitan with Broccoli Rabe Christina Pirello christinacooks/ Ingredients extra virgin olive oil 2-3 cloves fresh garlic, finely minced 1 red onion, thin half moon slices generous pinch red pepper flakes sea salt 1 red bell pepper, roasted over an open flame, peeled, seeded, sliced into thin ribbons 1 pound seitan, sliced into thin strips mirin or white wine grated zest of 1 lemon 1 large bunch broccoli rabe, rinsed well Directions Place a small amount of oil, the garlic and red onion in a deep skillet and turn the heat to medium. When the vegetables begin to sizzle, add red pepper flakes and salt and saute for 2-3 minutes. Stir in red pepper, a pinch of salt and saute 1 minute more. Stir in seitan strips and add mirin and lemon zest. Cover and reduce heat to low, simmering until the vegetables and seitan are tender, about 10 minutes. Season to taste with salt. Just before adding it to the skillet, slice the broccoli rabe into bite-sized pieces. Lay the greens on top of the ingredients in the skillet, cover and cook until the greens are bright green and just wilted., 3-4 minutes. Toss gently to combine and transfer to a serving platter. Serve immediately. Makes 4-6 servings. ~ mariana - See more at: christinacooks/best-vegan-recipe/seitan-with-broccoli-rabe#sthash.Wv8F05i3.dpuf
Posted on: Thu, 20 Mar 2014 13:57:40 +0000
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