Broccoli rabe with brown sugar, spices and pecans

Broccoli rabe with spiced butter and pecans

Broccoli rabe with spiced butter and pecans

The sky at the moment is a strange shade of electric grey. It might storm at any moment, but it probably won’t. They’ve predicted thunderstorms almost every day this summer. You never know, it might storm, so they may as well say that it will, just in case. This can make a storm-o-phobic person feel a bit anxious! It could happen at any time! Under your beds, everyone. until the all-clear some time in mid-autumn! Actually I love storms, if everybody is safe and accounted for. I love when the sky grows inky and the leaves turn their bright selves upside down in the wild wind. I love when half the world is glowing and golden ahead of fast racing purpling clouds. I love the sense of release and relief after a storm has cleared the brooding muggy air. In honor of our stormy summer, today’s Sunday interactive playlist will be on the subject of storms. Songs about thunder, lighting, rain, and blowing gales. Add songs to the list if you like, or leave a comment, and I’ll try to remember to add it through the week.

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.

Here’s a link to the playlist.


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
pinch cinnamon
pinch ginger
pinch cardamom
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.

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