This is a light, refreshing, fat-free and simple dessert. Mix it up in advance and put it in the food processor immediately before serving.
This recipe is part of the Barbara Kafka Dessert Anthology.
Here broccoli raab is simply braised in a little chicken broth (vegetable broth would also work), along with minced garlic and red pepper flakes that have been lightly toasted in olive oil. Be sure to trim away and discard the tough ends of broccoli raab's stems.
Braised Beet Greens With Vinegar
Braised Beet Greens With Vinegar
Beet greens are perfect for braising. A longer simmer leaves them tender and flavorful.
Pan-Roasted Pork Chops With Fennel
Pan-Roasted Pork Chops With Fennel
Cooking the fennel in the same pan as the pork chops gives the whole dish a rich, meaty flavor. A dash of red pepper flakes adds a bit of bite and rounds out the flavors of this easy weekday dinner.
The quick caramelization that this technique creates on the filet gives you a tasty brown crust, while some time in the oven lets the filet cook through without drying out. These "cute" filets are not to be taken lightly, but are easy to prepare with a simple pan-roasting.
Grilling leafy escarole gently tempers its innate bitterness, resulting in a lush, nutty flavor. It's a quick and easy side dish that goes particularly well with rich meat or seafood or can be tossed into a pasta dish for extra flavor.
