Recipe: Pressed Broccoli Rabe and Mozzarella Sandwiches — Recipes from The Kitchn


After reading “broccoli rabe” on a menu and expecting broccolini a few too many times, I’d decided I’d had it with the bitter, leafy crucifer. I wanted cute baby broccoli, not an aggressive-tasting vegetable I found awkwardly hard to chew.

Well, I take it all back. I’ve officially acquired a liking for the leafy green, thanks to these garlicky, briny pressed sandwiches from Julia Turshen’s new cookbook, Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers. And because the book is all about, well, leftovers, I’ve eaten broccoli rabe countless ways this week (broccoli rabe pesto! broccoli rabe pasta!) — and I’ve enjoyed every single version.

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