Broccoli rabe with sweet peppers and rosemary

I had the most wonderful birthday on Monday,  filled with a shower of birthday phone calls, two visits from my grandchildren and my daughter and daughter-in-law, flowers, and a birthday breakfast coffeecake that was sweet, sweet, sweet.  It was glorious.

And that night, I made a batch of this broccoli rabe ( also known as rapini) and sweet peppers and ate two platefuls.  I've been trying not to eat sweets, so cake-for-breakfast left me feeling like I was jumping on a trampoline.  I was surprised, and next time I'll remember not to eat quite so big a piece of cake.



Broccoli Rabe with sweet peppers

Half a bunch of broccoli rabe, washed and trimmed at the stem ends
4 large, firm orange or red peppers, washed and sliced into strips
3 large cloves garlic, peeled but left whole
2 tablespoons fresh rosemary leaves (I have two huge pots of rosemary in the kitchen)
kosher salt
freshly cracked pepper
1 tablespoon unsalted butter

Pour about 1 1/2 inches of water in a large saucepan and bring to a simmer.
Add the pepper slices, garlic cloves, and rosemary to the pot and simmer 5-10 minutes.
With a large knife, slice the broccoli rabe crosswise into two inch pieces.

Add the broccoli rabe to the pepper, adding more water if needed to prevent scorching, cover the pot with a lid, and cook just until wilted.

Uncover and stir in the butter, and sprinkle with salt and pepper.



Izzie made me a card - don't you love her bunny slippers?  We spent an hour looking at  pictures of Paris on Pinterest - she is crazy about Paris!