Yep! I said it (my fave btw)! And, in my Le Creuset dutch oven no less! Not one to read/follow rules, prefer to make up shit as I go … bear in mind, many, many years of cooking/techniques in my back pocket help. I get the pot to a scorching high heat, add olive oil (here’s the secret blogging tip: start w/ very little olive oil and continue adding if needed as opposed to the opposite. It’s very important – keeping in mind the onion and rapini will release liquids as you keep cooking. It’s very crucial you allow for this compensation. For this grilling method we want dry, not wet. We can always add, can’t subtract), then the sliced onions, seasoning as I begin searing. After a few browning moments, next comes the broccoli rabe followed by more seasoning. Look at how high heat fry cooking essentially grills everything w/ not a hint of sogginess! Sweet! A final sprinkling of chili flakes seals the deal! Enjoy!
… along with rapini … my favourite greens, hands down! Very healthy, and easy to prepare/make too. I grab the bunch, and chop off the bottom (thicker) stalks/stems … wash and rinse 3-4 times quickly, shaking off excess water, yet leaving it wet … heat up my pot, add a couple of tablespoons of olive oil and throw in the kale. You can immediately hear it crackle as the cool, watery leaves interact with the hot oil … season liberally with salt, black pepper and put a lid on it. A few minutes later when it’s wilted somewhat, I add the slivered garlic (I find they’ll burn if I add them along with the kale), allowing them to get golden, by that time it’s all done. All that remains is the plating, and tossing on a few chili flakes too. Enjoy!!