Broccoli Rabe with Caramelized Shallots

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Bold, bold, bold, bold, bold! It is a word constantly associated with Bobby Flay and with good reason: he doesn't like to be subtle. "Party dishes that are bold and fragrant," "Next time you cook, take a big bold step...." "My party dishes make for a fragrant and bold mix." And yes, bold is an excellent word to describe Bobby Flay's from My Kitchen to Your Table (aptly subtitled 125 Bold Recipes). Flay's genius for mixing Latin flavors

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Bobby Flay's From My Kitchen to Your Table

Authors: BOBBY FLAY,JOAN SCHWARTZ

Date: March 1998

ISBN: 0517707292

Publisher: Clarkson Potter

Hardcover

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Broccoli Rabe
with Caramelized Shallots
Recipe from: Bobby Flay's From My Kitchen to Your Table
by BOBBY FLAY,JOAN SCHWARTZ
Cookbook Heaven at Recipelink.com

When I first tasted broccoli rabe, I was a little put off by its bitterness, so I combined it with some golden caramelized shallots. They add just the right note of sweetness and provide contrasting texture as well.

Makes 8 servings

For the Caramelized Shallots
2 tablespoons (1/4 stick) butter
6 shallots, peeled and sliced into 1/8-inch rounds
1/4 cup balsamic vinegar
1 tablespoon honey
Salt and pepper
For the Broccoli Rabe
2 tablespoons pure olive oil
1 1/2 pounds broccoli rabe (about 2 bunches), washed well and bottom of stems removed
1/2 cup water
Caramelized Shallots
Salt and pepper

For the Caramelized Shallots: Melt the butter in a medium saucepan over medium heat. Add the shallots, vinegar, and honey and cook, stirring, until the vinegar has reduced and coated the shallots, about 10 minutes. Season to taste with salt and pepper.
For the Broccoli Rabe: Heat the oil in a large saute pan over high heat until it begins to smoke and add the broccoli rabe, water, and caramelized shallots. Cook, stirring, until the broccoli rabe is wilted and the shallots are hot, 5 to 7 minutes. Season with salt and pepper to taste and place in a large serving bowl.

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