Mango Cashew Broccoli Rabe

By Lena S. • January 14, 2010 • 0 Comments

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Author Notes: I love greens and I often cook broccoli rabe in different ways (even pureed, which is delicious). This is a recipe that combines the bitter greens with sweet mango and crunchy cashews with a hint of ginger and garlic. - Lena S.

Serves 3-4 servings

1 bunch broccoli rabe
2 tablespoons olive oil
2 cloves garlic finely minced
1/2 medium size red onion (diced)
1.5 teaspoons fresh grated ginger
1.5 teaspoons ground coriander
1 teaspoon ground cumin
1.5 teaspoons salt
1 Fresh ripe Ataulfo Mango diced into 1/2 inch pieces
1 handful cashews
1/4 cup water

Wash and cut thicker stems off broccoli rabe
Heat oil and garlic in a large frying pan on medium high heat. When garlic is fragrant add in onions and saute for a few minutes until translucent.
Add in fresh ginger, ground coriander, cumin and salt. Saute for a few minutes to incorporate spices reducing to medium heat.
Add in broccoli rabe stirring a few seconds, then add in 1/4 cup of water and cover. Cook on medium heat until the broccoli rabe is tender and wilted (3-4 minutes).
Uncover the pan and keep on the heat a few minutes to evaporate any remiaining liquid. Remove from heat and stir in the mango and cashews. Let sit a few minutes and then serve.