The Deep Winter CSA starts in just a few short days – yay! We are expecting broccoli rabe in this weeks share so wanted to provide one idea of what you can do with it. The recipe below is highly adaptable – the basics are flour, baking powder, salt, eggs, olive oil and yogurt along with up to 1-1/2 cups of add-ins. Lactose intolerant? Leave out the cheese. Only have collard greens on hand? Use those instead and add bacon and blue cheese. Craving something sweet? Use grated carrots, raisins and sweet spices for the add-ins. This is a recipe I come back to time and time again and hope you find it useful as well.
Did you know that broccoli rabe is not related to broccoli, but instead a close relative to the turnip? It makes sense then that the flavor is more pungent than regular broccoli, although cooking helps to tame the flavor. You may see broccoli-like buds in some varieties but the variety we grow, Spigarello, is grown just for the leaves. Check out this link for more information!
This recipe is adapted from David Lebovitz‘s Bacon and Blue Cheese Cake from The Sweet Life in Paris.
Savory Quickbread with Broccoli Rabe and Sun-dried Tomatoes
makes one 9″ loaf
Recipe notes: although I haven’t tried it, I would assume this recipe would freeze well tightly wrapped in plastic wrap and aluminum foil and stored in a zipper-lock bag.
- 1-1/2 cups spelt or all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 4 large eggs, room temp
- 1/4 cup olive oil
- 1/2 cup plain whole-milk or Greek yogurt
- 2 tablespoons freshly minced parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon lightly packed lemon zest
- 1/2 packed cup cooked broccoli rabe (be sure to squeeze out excess liquid)
- 1/4 packed cup (2 ounces) sun-dried tomatoes, rinsed, dried and finely chopped
- 2/3 cups (2 ounces) grated aged cheese, such as Parmesan
- Adjust oven rack to the middle position and preheat to 350 degrees.
- Grease a 9″ loaf pan with non-stick cooking spray or butter and line the bottom with parchment paper (it makes it so much easier to get out of the pan later!).
- In a medium mixing bowl, whisk together the flour, baking powder and salt. In a separate large mixing bowl, thoroughly whisk together the eggs, olive oil, yogurt, parsley, oregano and lemon zest. Pour the flour mixture into the wet ingredients and whisk until just combined. Fold in the broccoli rabe, sun-dried tomatoes and cheese. Pour batter into the prepared loaf pan and cook until a toothpick inserted in the center comes out mostly clean, about 35-40 minutes (if you have a thermometer, the internal temperature should be around 205 degrees).
- Remove from the oven and allow to cool for about 10 minutes in the pan. Remove from the pan and allow to cool completely before slicing. Store any leftovers in an airtight container in the refrigerator for up to 7 days.
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