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broccoli and orange 1By Martine Berger

CSMS Magazine

Active: 20 min Total: 20 min

The dry heat of a skillet with no oil adds a little sear to broccoli rabe and oranges. Seasoned with a toasty sesame, it’s a standout side.

2 oranges, cut in half

1 bunch broccoli rabe (about 1 pound), trimmed

2 tablespoons toasted sesame oil

½ teaspoon salt

½ teaspoon ground pepper

1 tablespoon toasted seasame seeds

Heat a large cast-iron skillet over medium-high heat. Place orange halves, cut side down, in the pan and cook until browned and caramelized, about 5 minutes. Transfer the oranges to a plate.

Add broccoli rabe to the pan and cook, stirring occasionally, until it is blistered, and the stems are tender-crisp, about 8 minutes.

Meanwhile, juice the oranges into a medium bowl. Whisk in oil, salt and pepper.

Add the broccoli rabe to the bowl and toss to coat. Serve garnished with sesame seeds.

Note: Martine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.

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