This broccoli rabe is cooked with butter, brown sugar, and a few select spices, viz: ginger, cumin, cinnamon, cardamom and smoked paprika. It’s a little spicy, a little sweet, a little bitter (because it is, after all, broccoli rabe!). It’s also extremely easy to make. You could use this method with any other greens you like: kale, collard, beet.
1 large bunch broccoli rabe, trimmed and cleaned, leaves and florets mostly
1 T butter
1 T brown sugar
1 t red pepper flakes
1 t smoked paprika
1/2 t cumin
2 cups baby spinach – chopped
1/3 cup chopped toasted pecans
salt and plenty of freshly ground pepper
Bring a large pot of salted water to boil. Drop in the broccoli rabe and cook for about five minutes, till it’s wilted but still bright. Drain.
In a large frying pan over medium heat, melt the butter. Add the brown sugar. When everything’s bubbly, add the spices, and then immediately add the broccoli rabe and a tablespoon or two of water. Stir so that the broccoli rabe is coated with butter and spices. Add the spinach and cook for a minute or two until it wilts. Remove from heat, season well with salt and pepper, and scatter pecans over the top.