A cheesy, creamy broccoli rabe gratin in three ingredients.
has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats , since we're guessing you have those covered. This week, we’re making a dish that would be perfect for Thanksgiving.
Today, we’re working with a haul of broccoli rabe—three bunches!—but we aren’t feeding it to livestock. We’re turning it into a holiday-worthy gratin. All you need are two other ingredients: heavy cream and sharp cheddar.by Seattle-based chef Renee Erickson. Along with herring butter toasts and caraway-braised cabbage, she writes about an extra cozy, highly achievable lacinato kale gratin:
While kale is earthy and mineraly and gets along with just about anyone, broccoli rabe is less of a crowd-pleaser in America. It’s bracing and bitter and doesn’t care if you like it. Think of this gratin as the mediator—the buttery-sweet cream and salty-rich cheese serve as bridges, leading broccoli rabe skeptics toward their newfound admiration for the vegetable.
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