We've all had broccoli rabe, but did you know that you can eat it while it's flowering? Take advantage of those gorgeous seasonal bunches of rabe and stir-fry them with plenty of bold ingredients. If you can't find flowering rabe, substitute any kind of regular rabe.
Ground lamb and flowering rabe stir-fry recipe
- 2 tablespoons fish sauce
- Juice of 1/2 a lime, plus wedges for serving
- 1 teaspoon honey
- 2 tablespoons olive oil
- 5 green onions, thinly sliced
- 1-2 red Thai chilis, thinly sliced
- 1 pound ground lamb
- Large bunch (about 12 ounces) flowering (turnip, kale, collard, mustard or broccoli) rabe, chopped
- Large handful of Thai basil, roughly chopped
- Chopped cashews, peanuts or Marcona almonds, for garnish
- Cooked brown rice, to serve
- In a small bowl, combine fish sauce, juice of 1/2 a lime and honey. Whisk well. Set aside.
- Heat the olive oil in a wok over high heat. When smoking hot, add the green onions and chilies and saute for 1-2 minutes until just wilted. Add the ground lamb and cook until nicely browned. Add the flowering rabe and continue cooking for a few more minutes until tender. Remove from heat
- Pour in the reserved fish sauce mixture. Toss to combine. Add basil.
- Serve topped with chopped nuts with brown rice and lime wedges on the side.
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