Mango Cashew Broccoli Rabe

By • 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
  1. Wash and cut thicker stems off broccoli rabe
  2. 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.
  3. Add in fresh ginger, ground coriander, cumin and salt. Saute for a few minutes to incorporate spices reducing to medium heat.
  4. 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).
  5. 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.
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