Just yesterday I accidentally made the best side dish I have ever made: this phenomenal, flavorful, texturally interesting, super simple dish made from fresh broccoli rabe, a handful of pantry staples, and liquid from homemade pickled onions.  I hope you can appreciate the spiritual gravitas in this moment of creation.  Even if you don’t, and especially if you do, please try this for yourself.

On another evening a month or so ago, Tyson and I hosted a bunch of friends for dinner, and one of the components of the meal included pickled onions.   I always have a jar of this on hand, but, as I had just used the last a few days before, I pickled a new batch quickly in an oversized blue mason jar passed down from my great great grandmother (I swear, this is true).

Watching me boil the vinegar mixture to create the sweet, tangy onions we were about to consume, one friend was flabbergasted, saying, “You can make those?!!” Yes, yes, we all can, and, indeed we should, be pickling onions, and for that matter, all kinds of other stuff, which is a story for another time. My friend was gob smacked at how easy it was to create them, and just how little time it took.  

Pickling the onions only takes a couple of minutes, and that’s the longest lead-time step for this recipe, but it’s an absolute must. You don’t even have to go all pioneer and seal the jar properly.  Just pop it in the fridge when you’re done with it.  The onions will last.

I hope you’ll also appreciate the next sentence. It was from whence this same jar that came the magic component of the extraordinary broccoli side that I am about to benevolently bestow upon you, the subject of this month’s article.

Of late I have reminded myself of the need to use up what we already have at the house, so at least once a week, I create something from what I have on hand.   No planning, no recipe, just channeling (pun intended) my inner Chopped Champion.  So here goes.

Pop some seasoned broccoli in a super-hot oven, toss with some stuff you probably have in the cupboard already. Done.

You’re welcome.

Ingredients

For the onions (makes a batch, it’ll keep, so double the batch if you want)

1 small red onion, halved and finely sliced

1 cup apple cider vinegar

½  cup water

¼ cup cane sugar

2 tbsp kosher salt

Handful of thyme sprigs (optional)

 

2 medium bunches broccoli rabe

Olive oil (you’re going to have to eyeball this one)

3 tsp. garlic powder

Kosher salt, to taste

Black pepper, to taste

Red chili flakes, optional

Onion pickling liquid, to taste

½ cup prepared Italian breadcrumbs

½ cup prepared fried onions

 

Unless pre-pickling the onions, get your oven, with a heavy-bottom baking sheet in it (middle rack), revved up to 500F.

Meanwhile, heat all the ingredients for the pickled onions (except the onions and thyme) over medium-high heat in a saucepan until the sugar and salt dissolve.  While that is working, put the sliced onions (and thyme, if using) in a sealable jar suitable to the size of the batch (they should not go all the way to the top). Pour over the liquid, which should just cover the onion. Push the onions down a little to submerge if you need. Cover and set aside.  If making ahead, wait until cool and then put in the fridge until ready to use. Aside to pickling purists: I KNOW, there are no peppercorns.  I’m cool with that, but if you take issue with my methods, go ahead and add them.

Chop up the broccoli into bite-sized pieces, discarding the very tough ends of the stems.  Put in a medium bowl with enough olive oil to nicely coat the veg, then toss with garlic powder, salt, pepper, and red pepper, if using. When the oven is up to temp, carefully pull out that hot pan, and toss on the broccoli.  It’s absolutely going to sizzle, so don’t be afraid. Shake the pan a little bit to even out the distribution of broccoli, then return to oven, approximately 8ish minutes.  Set aside the mixing bowl but keep an eye on the broccoli.

Take out the broccoli when tender and slightly browned/charred at the edges.   Reunite the broccoli with bowl in which we mixed the raw broccoli and seasoning.  Toss, then stir in a bit more olive oil if looking a little dry.  Add pickling liquid to taste, 2-4 tbsp until just absorbed, and more salt if needed.  Set aside until ready to serve.  

Right before serving, mix in the breadcrumbs and fried onions.