I am never as happy as when I am perched upon my soapbox.
Except lately, I feel like the soapbox isn’t calling to me as much. Sure I still have some damn strong opinions–crocs are hideous, grown-ups should always say please and thank you, and tardiness is rude–but honestly…I think I am mellowing. Maybe my idealism has faded, or it could just be another part of this whole “becoming an adult” nonsense.
Recently, I just don’t care nearly as much about things that seemed of tantamount importance to me in the past. Politics? There are a few issues in which I am pretty inflexible, but I really don’t care to argue anymore. People’s relationships? I have a hard enough time with my own relationships. How people spend their money? Whatever, but if they want to give it to me, I will take it.
Most of my opinions these days are on food. I have some serious thoughts on guacamole (its gotta be chunky), red meat (has to be rare), and salt (it must be abundant).
Let’s talk about salt. I can guarantee most of you are not using enough when you cook. Think about it; is a pinch of salt really enough to make any dent in a huge pot of water? Too much salt from processed food is not healthy, but kosher salt or sea salt (throw your iodized salt in the garbage, I implore you) is fine. (Of course, I am not a doctor and if you have medical issues…blah, blah, blah.) Salt should be used during every step of cooking to season, enhance flavor and, of course, add a certain saltiness. After reading The Elements of Cooking by Michael Ruhlman, I worship at salt’s altar. You should too.
This is a really simple dish, but salt plays an essential role. It makes it brighter, more flavorful and all around better. This is a perfect recipe to really understand the importance of salt; without its presence in every step, it would be a completely different dish. It’s a basic side, but one I love and another way to get those green vegetables in. I’ve made this before, but was reminded of its existence while watching the truly frightening new show, Secrets of a Restaurant Chef, on the Food Network. Do not watch this show–she is spastic, growling and a bit manic–but please make this recipe.
Just don’t skimp on the salt.
Sauted Broccoli Rabe
Lots of salt
I bunch broccoli rabe
3 tablespoons olive oil
3 cloves garlic, whole and slightly crushed
1 teaspoon red pepper flakes
Pepper
Prepare a large bowl of salted (about 2 tablespoons) ice water. Heavily salt a large pot of water (about 3 tablespoons) and bring to boil. As the water boils, add oil, garlic cloves and red pepper flakes to large saute and warm oil over low heat. (you are infusing the oil with the garlic.) Add broccoli rabe and and cook for about 3 minutes (you want it to still be very firm). Remove broccoli rabe from boiling water and add it to ice water. A few minutes before you are ready to eat, remove garlic cloves from oil and add the brocollli rabe. Saute for about 3 minutes. Salt and pepper and serve.
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{ 19 comments… read them below or add one }
My kidneys surrender.
Your kidneys can take it–I hear they are tough.
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I make the same recipe with green beans, except I add lemon juice too. I eat it a lot when I need to cut weight fast (String beans and cucumbers have almost no calories).
Good call–spinach is good for this as well. It has less starch than green beans.
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I am a sea salt convert too. Funny salt story… I took a cooler full of homemade margaritas to a friend’s house. He knew I was coming, so he set out the glasses and salted the rims for me… using table salt. It was so hilarious… and very disgusting! Gotta keep the Kosher salt on hand, people.
That sounds hideous…table salt only belongs in the garbage, and especially not on the rim of my margarita. (Full disclosure, which is highly ironic: I prefer mine without salt.)
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Sea salt and I… it’s beyond love. I never realized the difference until a few years ago, and trust me, I will NEVER make that mistake again.
It is the small things that make a huge difference.
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I’m sure the benefits of the broccoli rabe outweigh the negative effect of the salt. I would rather die than go on a no-salt diet…ever!
I think it really is all the sodium in processed foods that do most of the harm. Salt away!
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I’m forever in my brother-in-law’s debt for convincing me to pitch the iodized salt in favor of the kosher and sea varieties. I’m a whole new cook since that day. Thank you Steve.
Yes, Steve…thank you.
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Well, just in case these kidneys aren’t strong enough, I’m going to work them out by eating a shot glass full of salt. No water.
Yep, work’s kind of slow today.
Ah, the joys of having Friday off…
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I dated a guy who would sprinkle salt onto his plate and eat it. Straight up.
He didn’t last long.
OK, that is foul. Taking it a step too far.
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Damn you for making me think for 5 minutes, trying to remember what NaCl is.
I am here to make you think, 66.
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I have been ridiculed by friends for my love of salt. I used to put it on everything – meat, vegetables, apples, someone’s retainer left unattended on the lunchroom table…
It is also a great benefit in that I usually only have to urinate once every two or three days.
Retainers are so much better with sprinkling of salt.
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Oh, and it was table salt, he couldn’t even spring for kosher.
That boy must have been awfully dehydrated.
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I’m pretty sure the well of opinions won’t be running dry anytime soon.
I think I am about 6 months away from being a timid, quiet mouse.
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Iodine in salt is one of the main ways that we’ve made people smarter in the modern world. In wasting third-world countries, one of the first things they do to keep people from being so stupid is to put iodine in salt, and it has a noticeable and immediate effect. It prevents cretinism — makes you smarter.
I wonder about all these Whole Foods parents who are depriving their kids of the necessary high-IQ they need to get into a “good school” and take over for the parents, all because they’d be socially shunned for using iodized salt!
Ideas have consequences… especially silly ones.
We aren’t suffering from iodine deficiencies anymore…most people get plenty in their diet. Also, if you use table salt, even at restaurants occasionally, it is plenty.
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I completely agree about the host of that show! She’s painful to watch (almost as painful as Ellie Kreiger, who I can’t stand). Luckily, this dish looks easy to eat!!
Ellie is oddly monotone…I feel like she could snap at any second.
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my cousin uses more salt than anyone i know. she uses one salt shaker every month. and funny enough, her brother just discovered he has high blood pressure and has to go on a low sodium diet…i find this hilarious.
A month! Good lord. Yeah, it should be used in every strp, not just dumped on top.
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Saw Lem’s twin this week,
Riding a Chicago bus.
What’s cookin’? I ask’d
I wish I had been in Chicago this week…alas….
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I have been threatening to install a salt lick in the kitchen for years.
That is a genius idea!
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I would NEVER use anything less than kosher salt for body shots……
Well, of course you wouldn’t!
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FINALLY.
I’ve looked for a similar dish to the rapini they would serve at this Bistro I waitressed at, was never able to replicate it…but this is it!
THANK YOU.
Excellent! Glad I could help.
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