Serves 8/Serve as a side dish with whole grains or fish. This is best when eaten immediately, as rabe’s bitter flavors intensify the longer it sits.
1. In a blender or food processor, mince ginger and garlic. Add cashew pieces, lemon juice, water, and miso; process for 2 minutes or until very smooth. 2. Trim and discard tough lower stems from broccoli rabe; chop remaining rabe and transfer to a medium bowl. Sprinkle with sea salt, toss, and let sit for about 5 minutes. 3. In a medium saucepan, heat cashew mixture over medium-low heat for about 3 minutes, until slightly thickened. Add rabe and toss to mix and heat through. Serve immediately.
PER SERVING: 41 cal, 42% fat cal, 2g fat, 0g sat fat, 0mg chol, 2g protein, 5g carb, 2g fiber, 102mg sodium
1 1-inch piece fresh ginger, peeled
1 medium clove garlic, peeled
1/4 cup cashew pieces
1/4 cup fresh lemon juice
1/2 cup water
1 tablespoon chickpea miso
3/4-1 pound broccoli rabe
1/8 teaspoon sea salt