Broccoli Rapini Bowl

Rapini, Raab, or Rabe…  Whatever you call it, it’s delicious.

A relative of broccoli, (a green cruciferous vegetable), rapini resembles broccoli, but does not form large firm heads.  The buds, stems and leaves are edible, and delicious.  I love how it looks and tastes in a vegetable medley, but it is great as a stand-alone as well.  Here’s a great recipe that works for lunch, dinner, a side dish, or a healthy snack!

• 1 8-oz package of soba or other noodles (if you choose buckwheat noodles, this recipe is gluten-free!)
• 2 bunches of organic broccoli rapini
• 4 cloves of organic garlic, pressed or finely chopped
• 1 generous TBSP organic ginger, peeled and finely chopped
• Sesame oil
• red pepper flakes, to taste (start with about 1/4 tsp)
• 1 tsp salt
• 5 organic green onions, thinly sliced
• 1/4 cup chopped organic cilantro
• 1 TBSP sesame seeds
• Sauce–combine in a small bowl:
• 3 TBSP tamari sauce (reduced sodium, if desired)
• 2 TBSP rice wine vinegar
• 2 garlic cloves, pressed or finely chopped
• 1 tsp dark agave syrup
• 1 TBSP sesame oil
• juice of 1 organic lime

Instructions:

• Cook noodles according to package directions, then drain and rinse with cool water. Be careful not to overcook
• Wash the rapini, trim and then cut into 2-3 inch pieces.  Include the leaves
• Warm 2 TBSP sesame oil in a large frying pan, then add the garlic and ginger, salt, and red pepper flakes.  Stir briefly
• Immediately add the rapini, and stir-fry until tender-crisp
• Add the green onions for the last 1-2 minutes of stir-frying
• Add the drained noodles and the sauce to the rapini, and stir about one minute until heated through
• Add the chopped cilantro
• Sprinkle with sesame seeds, and serve immediately with additional crushed red pepper.

Nothing like a noodle bowl for a healthy meal!

Love,

Lassen’s