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.
Ingredients
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1 bunch
broccoli rabe
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2 tablespoons
olive oil
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2 cloves
garlic finely minced
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1/2
medium size red onion (diced)
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1.5 teaspoons
fresh grated ginger
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1.5 teaspoons
ground coriander
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1 teaspoon
ground cumin
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1.5 teaspoons
salt
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1
Fresh ripe Ataulfo Mango diced into 1/2 inch pieces
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1 handful
cashews
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1/4 cup
water
Directions
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Wash and cut thicker stems off broccoli rabe
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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.
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Add in fresh ginger, ground coriander, cumin and salt. Saute for a few minutes to incorporate spices reducing to medium heat.
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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).
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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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