Acrid, resentful, biting, distasteful. All words that describe or define the word bitterness. But it’s not always a negative trait. Bitterness can be a good thing….in the form of broccoli rabe! The bite and bitterness of of these greens are the qualities I crave in this vegetable. Raw and unbridled, they are almost unpalatable, but with a little heat, they effuse a complexity of flavors that stand on their own. They are tamed, but still bite back a little with their peppery kick. I love my bitter greens.
This recipe is my mom’s creation, a variation on my grandmother’s. My grandmother actually uses a bitter green called Shepherd’s Purse or naengi namul, which is a green more commonly used in Asia than it is here in the States. The pungent earthiness from the dwaen jang (thick soybean paste) aptly tames the bite of the greens. A generous helping of these greens and a bowl of steamed white rice makes for a hearty meal.
Country-style Broccoli Rabe
2 bunches of broccoli rabe
2 tablespoons dwaen jang
2 tablespoons sesame oil
2 teaspoons garlic powder
2 stalks green onions, chopped
2 1/2 tablespoons roasted sesame seeds
1 – Wash and rinse the greens and trim the ends of the stalks.
2 – Bring a large pot of water to a boil. Blanch the greens for 3-5 minutes or until tender.
3 – Drain and rinse the greens in cold water. Set aside.
4 – Mix the remaining ingredients in a large mixing bowl. Add the greens. Toss until greens are thoroughly coated with the dwaen jang mixture. (Mixing with your hands is the best!)
4 – Adjust seasoning for taste. Serve and enjoy!
This looks fabulous Amy! I love it. The second photo is gorgeous!! Sounds amazing.
Thanks and thanks! Still using my trusty ole point-and-shoot!
I am trying to embrace bitter tasting foods — I think it is a taste we are losing our ability to appreciate…I’ll have to try to find some dwaen jang and try this beautiful looking greens dish out! Theresa
I love the bitterness of brocolli rabe too. But I find I can’t eat it on its own. I usually either add butter to counter the bitterness with richness and/or lemon to counter with acid. I’, thinking that the sesame oil must work like the butter. Can’t wait to try!
Oh, what’s dwaen jang? Thanks!
Dwaen jang is a thick fermented soybean paste that is commonly used in Korean cuisine. It’s related to miso, but is much much more pungent. A little goes a long way! You can find dwaen jang in a Korean grocery store which may or may not be easy to find depending where you live. Even though there are Korean stores within a 30 minute drive from me, I’ve been ordering online at hmart.com. (http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8801052436012) You can also check on their site to see if there’s an HMart near you. And yes, the sesame oil also mellows everything out, but again, a little sesame oil goes a long way!
Bitter tasting foods are also considered good for you health. I have to say that the second picture is really fantastic!
I’ll have to try this since my husband likes naengi 🙂
I’ve never had naengi. Where can you get it??
Your photos are looking awesome! Am I sensing a little Ego?
Thanks! Actually, these were taken with all natural Brooklyn light. 😉 But I have been fooling around with the Ego lights.