Broccoli Raab with Garlic and Wine

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            FOOD FUNNY
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Sally in southern Maryland didn't say whether this was a true food
funny or not, so I guess we'll just have to decide for ourselves.

I deliver pizza to help cover my college tuition. Once I called on
customers who sent their seven-year-old son to pay me. As he
approached the screen door I noticed he was carrying a check in
one hand and two dollars in the other, which I assumed was my tip.
To my dismay, he pocketed the bills before handing me the check,
which was for the exact cost of the pizza. "Could that have been a
tip?" I asked, trying not to sound accusatory.

"Yep," he replied proudly. "Not bad for just a walk from the living room
and back!"

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            TODAY'S RECIPE
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Broccoli raab is also known as broccoli rabe, brocoletti di rape, rapini,
and rape. The seeds of this plant produce rapeseed oil which clever
Canadian marketers dubbed canola oil, but most Canadians know it
as lear (low erucic acid rapeseed) oil. Regardless of what you call it,
this is one of the dark green vegetables that should play a prominent
role in a healthy diet. If it is not available in your area, regular broccoli
may be substituted with excellent results.

Broccoli Raab with Garlic and Wine

3 Tbs (45 ml) olive oil
3 anchovies, chopped (optional)
2-3 cloves garlic, finely chopped
1 1/2 lbs (675 g) broccoli raab, cut up
1 cup (250 ml) dry white wine or chicken stock
Salt and freshly ground pepper to taste

Heat the oil in a large heavy skillet over moderate heat. Add the
anchovies and garlic and saute for 2 to 3 minutes, until the anchovies
begin to break up and the garlic is very lightly browned. Add the
broccoli raab and saute, stirring frequently, for 3 to 4 minutes. Add
the wine and bring to a boil. Cook until most of the wine has evaporated
and the broccoli raab is tender, about 5 minutes. Season with salt
and pepper. Serve hot or at room temperature. Serves 4 to 6.
Received on Wed Jan 28 16:24:08 2004