Country-style Broccoli Rabe Namul
Acrid, resentful, biting, distasteful. All words that describe or define the word bitterness. But it’s not always a negative trait. Bitterness can be a good thing….in the form of broccoli rabe! The bite and bitterness of of these greens are the qualities I crave in this vegetable. Raw and unbridled, they are almost unpalatable, but with a little heat, they effuse a complexity of flavors that stand on their own. They are tamed, but still bite back a little with their peppery kick. I love my bitter greens.
This recipe is my mom’s creation, a variation on my grandmother’s. My grandmother actually uses a bitter green called Shepherd’s Purse or naengi namul, which is a green more commonly used in Asia than it is here in the States. The pungent earthiness from the dwaen jang (thick soybean paste) aptly tames the bite of the greens. A generous helping of these greens and a bowl of steamed white rice makes for a hearty meal.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons sesame oil
- 2 tablespoons garlic powder
- 2 bunches broccoli rabe
- 2 tablespoons deonjang
- 2 stalks chopped scallions
- 2.5 tablespoons sesame seeds
- Carbohydrate 35.6951520247829 g
- Cholesterol 0 mg
- Fat 51.7017808550378 g
- Fiber 19.2201842414077 g
- Protein 25.1797664057262 g
- Saturated Fat 7.21412600782459 g
- Serving Size 1 1 Serving (542g)
- Sodium 159.003360008862 mg
- Sugar 16.4749677833752 g
- Trans Fat 3.49629128248866 g
- Calories 652 calories
1. Wash and rinse the greens and trim the ends of the stalks. 2. Bring a large pot of water to a boil. Blanch the greens for 3-5 minutes or until tender. 3. Drain and rinse the greens in cold water. Set aside. 4. Mix the remaining ingredients in a large mixing bowl. Add the greens. Toss until greens are thoroughly coated with the dwaen jang mixture. (Mixing with your hands is the best!) 5. Adjust seasoning for taste. Serve and enjoy!
