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3ec0e1d8 60e4 4c1f ae87 0f3996656090  2016 04 18 02 22 39
Sarah Jampel
Sarah Jampel

Here's what happens when I'm so hungry and tired I cook without thinking and the results are really strange and without a doubt involve tahini. In one pot, smothered blanched and finely chopped mustard rabe with olive oil and garlic. In another, caramelized onions, added crushed garlic, then browned small cubes of tofu. Added a can of chickpeas until things were warm, then dumped rabe into chickpea mixture. Doused with a mix of lemon juice, tahini, and harissa. Garnished with pickled red onions because I needed something sharp. The major problem: The mustard rabe is so woody!!! How do you make it?

Alex Day
Alex Day
Remove the stalks or brunch it for longer/less time