#brocollirabe

I think that one of the biggest misconceptions about eating healthfully is that to do so you have to limit yourself to dry boring salads, unseasoned chicken breasts, and seltzer for the rest of your life. I personally have never been a huge fan of leafy, cold salad and I don’t think that is going to change anytime soon. Honestly, there is nothing that makes me cringe more than when I am cooking with a friend (ok I’m a Capricorn so I’m a little bit of a snob in the kitchen) is when they suggest making “a big salad” to go with whatever protein we have agreed on preparing that night. 

I’m not saying that if you want to eat exciting food that you should skip salads altogether. They can be wonderful - I’m particularly a fan of chopped salads with big, hearty pieces of roasted vegetables, hard-boiled egg, and lots of fresh herbs mixed in. But what I am more interested in making (and eating), especially in the winter months, are simple, delicious vegetable sides. Once you have a few of these in your back pocket, you can pull them out at any time to accompany your protein. 

I like to pick two different vegetables/legumes that have opposing yet complimentary tastes and textures. If I am making fish for example, I might do a puree of some heartier vegetable like parsnip or cauliflower, and then roast up some carrots with fresh ginger to provide a little bite and color to the dish. Or if I’m making pork tenderloin, I’ll coat some brussels sprouts with honey and mustard and throw those in the oven to roast while I work on a sweet potato mash on the stovetop. And always remember that the best-tasting food usually has the fewest ingredients, with the most care and respect put into each element. 

Pork Chops with Rosemary White Beans and Brocolli Rabe (serves 2)

2 thick-cut bone-in pork chops

15oz can white beans (cannelini, navy, gigante, etc)

4 sprigs rosemary

1 bunch broccoli rabe

red pepper flakes, salt, and pepper to taste

extra virgin olive oil

Coarsely chop your rosemary sprigs after separating them from the stems and combine with the beans, salt and pepper to taste, and a tablespoon of good olive oil in a small saucepan on low heat. While the beans are simmering, cut the woody bottoms off the broccoli rabe stems and heat 2 tbsp of olive oil in a skillet on medium to high heat. Add the brocolli rabe and after a couple turns add half a cup of water to blanch. Once most of the water has boiled off (approximately seven minutes) add a pinch of red pepper flakes, salt, and a bit more olive oil. Turn the heat up to high and toss the broccoli rabe until they are coated and the outside begins to glaze and caramelize. Pour a few tablespoons of olive oil into another skillet on high heat. Once the pan is scorching hot, add your (seasoned) pork chops. The most important part to remember in cooking proteins is to start the cooking process on high heat to lock in juices and form a good, caramelized crust on the meat. For a medium-rare temperature, cook the chops for approximately 4-5 minutes on each side depending on thickness. Chops will be ready when they are the firmness of the area under your thumb on your palm when your hand is fully stretched.