Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Saturday, April 23, 2011

The Perfect Red Wine with Overwintered Broccoli Rabe

Overwintered Broccoli Rabe

 Overwintered Broccoli Rabe, Sauteed
This spring weekend, I found overwintered broccoli rabe at the Union Square Farmers market.  This crop was planted in fall and then harvested in early spring.  After a cold winter, the roots awaken and then grow into a sweet broccoli rabe with no bitterness.  

The flavor of overwintered broccoli rabe is particularly arresting when the vegetable is served with a perfect full-bodied red, such as the Los Braceros from the Robledo Vinyard.  The wine has a oak flavor with a spicy pepper finish and goes perfectly with deep greens and legumes.
-  My next blog entry will have details on how you can order a bottle at a wholesale price.

A Robledo Red Wine with Overwintered Broccoli Rabe
Easy Recipe for Wintered Over Greens with Whole Wheat Pasta:

Saute the greens with a lot of garlic, and olive oil on medium heat then add some legumes, whole wheat pasta, and salt, pepper to create a well balanced healthy meal.  For a final touch, You can garnish with some grated Parmesan Reggiano.

Whole Wheat Pasta with Kidney Beans and Overwintered Broccoli Rabe

No comments:

Post a Comment