Sautéed Broccoli Rabe With Red Chili Flakes
[Vegan]
Author Bio
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost...
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint! Read more about Rinku Bhattacharya
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Sautéed Broccoli Rabe With Red Chili Flakes [Vegan]
A lovely rendition of broccoli rabe with golden onions, a hint of spice and sweetness, and some coconut milk to round it off.
Ingredients You Need for Sautéed Broccoli Rabe With Red Chili Flakes [Vegan]
How to Prepare Sautéed Broccoli Rabe With Red Chili Flakes [Vegan]
- Heat the oil on medium heat for about a minute.
- Add the black mustard seeds and wait for the seeds to crackle.
- Add in the minced garlic and cook for a minute until the garlic is soft and fragrant.
- Add in the onion and cook for 6 to 7 minutes until the onion is beginning to turn golden brown.
- Add in the rapini an mix well.
- Add in the sugar, salt, and the coconut milk if using and cook for a minute or two.
- Add in plenty of crushed red pepper flakes and serve immediately.
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