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Late summer is full of irony. Here we are, when fresh produce is perhaps most abundant, and gardens are overflowing with ripe tomatoes, peppers and basil… and the last thing I want to do is cook dinner. If there’s ever a time to take advantage of shortcuts like pre-made flatbread, the time is now!
These quick flatbreads are made with store-bought whole grain naan that I topped with homemade basil pesto, creamy feta and broccoli rabe tossed in olive oil and red pepper flakes. As broccoli rabe roasts in the oven on top of the flatbread, its natural bitterness seems to dissipate as the leaves develop a delicate, kale chip-like crunch.
Broccoli rabe is still somewhat new to me (it’s not something I grew up eating, that’s for sure), but I find myself craving its distinctive, pungent flavor. I have a hard time describing the flavor, but it’s a little like its cousin, turnips, or mustard greens. Like most dark green leafy things, is chock-full of nutrients.
If you’re ready to break out of your kale rut, please give it a shot! And for more broccoli rabe recipes, including a couple of my own, click here .
Author: Cookie and Kate
Recipe type: Appetizer
Serves: 3 flatbreads
Source: Cookie and Kate