I came across this recipe on nytimes.com. It was a little outside of my comfort zone - being that I've never liked broccoli rabe in the past - but decided to try it anyways. Maybe I'm a glutton for punishment? Well not this time. It was actually pretty great, and super quick and easy. And guess what? I liked the rabe! Is there supposed to be an accent on that: rabé? Whatever, let's get to it.
- Broccoli rabe, tough bottom stems removed. Just get a whole bunch. I thought I had WAY TOO MUCH, but that stuff really wilts down. Just load it on there.
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red chile flakes (I didn't have this, unless it's the same as red pepper flakes mixed with cayenne pepper, which is what I had and used)
- 3/4 pound large shrimp, peeled
- 1 large orange (1 teaspoon orange zest, plus the wedges for serving)
