As we went into quarantine at the beginning of March, I began to consider making changes to food-sourcing. We were able to get food using food delivery or food pick-up services, but I wanted to go a step further in support of local food sources by joining a CSA or Community Supported Agriculture distribution. We bought a summer vegetable share at our local farm, Farmer Dave‘s which we just began picking up each Saturday.
One of the challenges I found from our previous CSA membership was finding ways to use the distribution so that none is wasted. This year, I’ve been more able to do that with a published “what’s in the box” list that comes out well before weekly meal planning takes place. This was a suggestion for using the broccoli raab and it is not only delicious, it was quick to pull together – and vegetarian (vegan without the parmesan).
Recipe from Vegetarian Times, linked here.
- 3 TBSP Olive Oil (I used coconut oil)
- 2 cloves garlic, minced
- 2 12-oz. bunches Broccoli Raab, trimmed and coarsley chopped (or use Swiss chard)
- 1 tsp red pepper flakes
- 1 pint grape tomatoes
- 1 14-oz can white beans, rinsed and drained
- 1/4 cup grated parmesan cheese for garnish (or use pine nuts)
- In wok or skillet over medium high heat, heat 2 TBSP of oil. Add the garlic and saute until it sizzles, then add broccoli raab and red pepper flakes.
- Season with salt and saute for 5 to 7 minutes until broccoli raab is wilted. Remove to a serving platter.
- Add remaining 1 TBSP oil to pan. Add tomatoes and cook, stirring occasionally, for 5 to 7 minutes or until the skins brown and tomatoes begin to split.
- Stir in the drained white beans and cook 2 to 3 more minutes or until heated through. Spoon the tomato-bean mixture over the broccoli raab.
- Garnish with Parmesan or pine nuts. Serves 5.