I have been a little distracted by the storms hitting New York City lately. However I wrote this post a while back and never got a round to publishing it. Enjoy!
I crave bittersweetness…..dark chocolate, chinotto soda, Seville Orange Marmalade, Italian aperitif, very strong black tea with milk and sugar. It may all be in my mind, but I am convinced that bitter food calms my often troubled tummy. I made a big batch of this side bittersweet side dish from broccoli Rabe, turnip greens the other day. It was beautiful, delicious and versatile. We ate it with fried eggs and Gluten-free Buttermilk Lard Biscuits with Bitter Seville Orange Marmalade. We have also eaten it with Pork Chops in Whiskey Marmalade Sauce. It would go well with Skillet Cornbread also.
BITTERSWEET BROCCOLI RABE AND ROASTED YAMS
- 1 medium-sized yam
- 1 Tablespoon of oil for the yams
- 3 Tablespoons of oil or bacon grease the greens
- 3 Tablespoons flour (I used bob’s red mill gluten-free all-purpose flour )
- salt and pepper to taste
- 1 tomato, diced
- 1 red bell pepper, seeded and diced
- 6 scallions, whites and greens sliced
- 2 cloves garlic, minced
- 1 bunch of broccoli Rabe, rinsed and chopped
- 1 bunch of turnip greens, rinsed and chopped (kale, collards or mustard greens would work too)
- tabasco sauce to taste
- Preheat the oven to 425 degrees.
- Peel and dice the yam. Toss the pieces with some oil, salt and pepper on a baking sheet and roast the yams while you prepare the greens.
- Put 3 Tablespoons of oil or grease in a large, lidded heavy bottomed pot over medium high heat.
- While the oil heats put the prepared tomato, red pepper, scallions and garlic all in one bowl right next to the stove.
- When the oil is hot, sprinkle in the flour and whisk to break up any lumps. Continue to stir the mixture over medium high heat, scraping the bottom of the pan to prevent burning. After a while the flour will begin to darken, slowly at first and them more rapidly. The amount of time will vary depending on the thickness of your pan and the kind of flour that you are using. When the roux is a deep rich brown color, add the bowl of tomatoes, peppers, scallions and garlic all at once. Stir vigorously, scraping the bottom of the pan.
- Sprinkle a bit of salt into the pot to help the vegetables release their liquid and continue stirring and scraping until the juices from the vegetables have mixed with the roux to form a smooth, thick, dark sauce.
- Add the rinsed and chopped greens along with a little more salt and to the pot and cover. Let he greens wilt for about 5 minutes. While the greens are cooking, you should check to see if your yams are done.
- When the greens are soft but still bright green, turn the heat off and add the roasted yams and tabasco sauce. Taste the mixture and adjust the salt and pepper before serving.