This weekend I found an August 2006 Gourmet sandwiched in my mom's stack of Thanksgiving magazines. She perused it later and found a recipe for the bunch of broccoli rabe she bought.
I enjoyed it very much last night, and found the leftovers around lunchtime today. They were hanging out next to some chickpeas leftover from a batch of hummus, and when I was standing in the door of the open refrigerator contemplating my midday meal they told me that they wanted me to enjoy them together. Since I love chickpeas, broccoli rabe, and the garlicky peas they were sautéed with, I complied.
Garbanzo-Broccoli Rabe Salad
Since I made this with leftovers everything was cold, and the broccoli-pea combination was prepared separately, intended to be eaten on its own. I think the salad tastes best cold or at room-temperature. I've reduced slightly the amounts of garlic and olive oil called for in the original broccoli rabe recipe so those tastes don't overwhelm the lemon.
1 can garbanzo beans, washed and drained
1/3 cup freshly grated Parmigiano Reggiano
1 bunch broccoli rabe
1 1/2 c frozen peas
2 cloves of garlic, sliced thinly
1/4 c extra-virgin olive oil
1/2 tsp kosher salt
Trim the ends of the broccoli rabe. Discard, and cut the remainder into 1 1/2-inch pieces. Bring a pot of salted water to boil. Cook the broccoli and peas in the water until the broccoli rabe stems are crisp-tender, about 2 minutes. Drain well.
Heat the oil and garlic over medium-high heat in a heavy skillet large enough to hold the broccoli and peas. Turn the garlic frequently until it is golden, 1-2 minutes. Add the broccoli rabe and peas to the skillet. Season with salt and pepper. Saute, stirring until the vegetables are well-coated with oil. Allow to cool, slightly, or cover and cool until serving.
In a large bowl combine the broccoli rabe and peas with the beans. Squeeze the lemon over the combination. Stir gently to mix, adding the cheese and mixing it as well. Taste and season accordingly.
Serve immediately or cover and chill until serving.