Indian-style Broccoli Rabe (spread) with Oven Baked Tandoori Naan
1 pkg of Verdurabrand Sauteed Broccoli Rabe
1 pkg Verdurabrand Sauteed Spinach
2 Tbs cornmeal
4-6 cloves of garlic slightly chopped
4 Jalapeno Peppers seeded and finely chopped
One 2 ” piece of fresh ginger, peeled and chopped
1 large ( 2 small) red onion, finely chopped
2 Tbs vegetable oil
Kosher Salt, if desired
Rabe and Spinach preparation:Heat Verdurabrand Broccoli Rabe and Spinach per instructions. Place in separate bowls and drain excess liquid. Save liquid for later, if necessary. Let both cool slightly. In a food processsor, add the drained rabe and puree. Next add the Spinach to it and puree. Then remove and place in bowl.
Garlic, Jalapeno, Ginger & Onion Preparation: In a clean food processor, add garlic cloves and finely chop; add cleaned and seeded jalapenos and finely chop; Add the ginger and finely chop. Add onions and finely chop.
Pan Preparation:In a large non-stick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally until lightly browned (about 7 minutes). Finally, add the the pureed Rabe and Spinach and cook for 2-3 minutes, stirring occasionally; Add spinach broth if the greens look dry. Sprinkle in some salt. Serve with heated and sliced Naan. Enjoy!