By 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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