Broccoli rabe with corn, tomatoes, basil and mozzarella
Here’s my wish for labor day! I hope that everybody finds the work they need to do. I hope that everybody finds work that fulfills them creatively and keeps them lively and alive, and is financially rewarding enough that they have food to eat and a roof over their heads, that everybody is comfortable. I hope that everybody finds work that feels important, for themselves and the people and the world around them. I hope that everybody finds work that keeps them guessing from day-to-day, or that becomes pleasant as a routine–that they take some joy in rolling that boulder up the hill, in doing a good job. I hope we can all come together to help with the jobs that nobody wants to do, but which have to get done, that we can share them equally, and even find the value in them. I wish that the daily work of getting up and getting along and carrying on is light and bright and gratifying. And now I have to get to work, so I’ll quote Camus again
, “Each atom of that stone, each mineral flake of that night-filled mountain, in itself, forms a world. The struggle itself toward the heights is enough to fill a man’s heart. One must imagine Sisyphus happy.” And I’ll post a link to today’s Sunday interactive playlist
. It is, of course, about work! I posted a list last year, but it wasn’t interactive, so this year I invite all of my friends to add to it, or leave a comment with the song of your choice, and I’ll try to remember to add it myself.
Broccoli rabe, corn, basil, tomatoes and mozzarella
I love broccoli rabe, but I always felt selfish making it, because I didn’t think anybody else in my family did. Imagine my surprise to find that they like it prepared this way!! We had some leftover corn on the cob, so I sliced off the kernels and combined them in a kind of quick fresh flavorful tomato-olive oil sauce. I combined this and the warm tender broccoli rabe with fresh broccoli and small pieces of mozzarella, which melted under the heat of the greens and tomatoes.
1 bunch broccoli rabe, trimmed and cleaned
1 T olive oil
1/2 t red pepper flakes
1 clove garlic, minced
2 medium-sized tomatoes, roughly chopped
1 t balsamic vinegar
1 T butter
2 cooked corn cobs or 1/2 to 1 cup frozen corn kernels
1/2 cup basil, washed and chopped
1/2 cup mozzarella cut into tiny cubes
salt and plenty of freshly ground pepper
Bring a pot of salted water to boil and drop in the broccoli rabe. Cook it for about five to 8 minutes, till it’s bright and just as soft as you like it. Drain.
In a medium-sized skillet over medium heat, warm the olive oil. Add the garlic and pepper flakes, and cook until the garlic starts to brown, under a minute. Add the tomatoes, and stir and cook until they’re softened, about five minutes. With a sharp knife, cut the corn kernels off the cobs into the pan, or add the frozen corn. Stir to coat with flavor and warm through. Stir in the butter and balsamic.
In a large shallow bowl, combine the tomatoes, basil and mozzarella. Top with the warm broccoli rabe, and stir to mix everything together. Season well with salt and pepper and serve.