Boreal Witch

This was the first year we grew broccoli in our garden; although, really, it isn't broccoli. It is broccoli raab. It's already starting to flower, so I've been looking for some recipes online to figure out what to do with it. When you've never tasted it, cooked it, or even seen it before, it's a bit overwhelming to just throw it in a pan and see what happens.

After conducting some internet research, I discovered that the whole thing is edible; however, most people only eat the leaves and the stalk. The florets, unlike broccoli, are quite bitter. This plant is also related to the turnip (and, coincidentally, I learned earlier this summer, you can also eat turnip greens).

I had found a recipe several months ago that I have been dying to try out, so I based this recipe on it. I created my own mixture of spices to give the chicken an Indian flair. I think you could also mix the spices with 1/2 cup of plain yogurt and marinate the chicken in it, if you wanted extra flavor. Feel free to substitute collard greens or spinach for the broccoli raab.

Indian Chicken with Sauteed Vegetables
Serves 2-3

1/2 tsp. ground cumin
1/2 tsp. garam masala
1/4 tsp. turmeric powder
1/8 tsp. ground fenugreek
1/4 tsp. sea salt
1/8 tsp. ground black pepper
2 cloves garlic, crushed
2 or 3 chicken breasts
1/2 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
7-10 broccoli raab leaves, sliced
2 tbs. olive oil

To prepare chicken: Mix cumin, garam masala, turmeric, fenugreek, sea salt, and black pepper in a small bowl. Spread 1 tbs. olive oil in shallow baking dish. Add chicken and baste with olive oil in the pan. Sprinkle seasoning mixture on chicken breasts, to taste. Place in 375 degree oven for 5 minutes. After 5 minutes, remove from oven, flip chicken, and sprinkle seasoning mixture on the other side of chicken, to taste. Return to oven and bake another 5 minutes.

To prepare vegetable saute: Add 1 tbs. olive oil, crushed garlic, and red onions to a large skillet. Saute until red onions begin to become translucent, about 5 minutes. Add red pepper and saute for an additional 5 minutes, or until soft. Add the broccoli raab and cook until wilted.

Blessed be!