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Certain terms possess a particular joy when one pronounces them, with “cruciferous vegetables” definitely a favorite among word nerds. While Suzanne Lusi might revel in voicing love for their sound, she appears more eager to praise their taste, as her Rockin’ Rabe recipe suggests.
The resident of the 500 block of Mifflin Street enlists broccoli rabe, a widely popular plant in Southern Italian cuisine, as her cruciferous selection, with her adjectival choice destined to lead to a delicious experience. The Dickinson Square West inhabitant noted she likes the dish spicy, so if you wish to join her in indulging in a “rockin’” meal, be generous with applying the hot pepper and with sharing the creation. ■
Ingredients:
1 can of red kidney beans
2 heads of broccoli rabe, cut in bite-size pieces
1 tomato, cut in small pieces
1 pound of chicken breasts, cut in small pieces
Grated cheese, to taste
Olive oil, to taste
Garlic, to taste
Hot pepper flakes, to taste
Directions:
Boil the washed heads of broccoli rabe in salted water for five minutes. Sauté the garlic in olive oil, and add the chicken, tomato, broccoli rabe and kidney beans.
Season with the hot pepper flakes and grated cheese. As the ingredients are cooking on medium heat, stir often to even the sauce that they will create. Serve over pasta or rice or as a side dish.
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