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Broccoli Rabe Casserole with Pierogies and White Wine Sauce December 15, 2010

Rapini, or Broccoli Rabe, is an Italian vegetable that closely resembles American Broccoli but has smaller crowns, edible leaves and flowers and a nutty, bitter flavor.  It is a member of the cabbage family, and is in season in the Northern Hemisphere late fall through early spring.  It pairs well with garlic.

Broccoli Rabe Casserole with Pierogies and Creamy White Wine Sauce

1 Bunch Broccoli Rabe

3 Cloves Garlic (sliced)

2 tbls Butter (unsalted)

2 Packages Frozen Pierogies

(Try Mrs. T’s Spinach and Feta Pierogies)

2 cups Dry White Wine

2 cups Half and Half or Heavy Cream

1/2 cup Crumbled Feta Cheese

1/2 tsp ground red pepper

1/2 tsp chopped fresh parsley

2 tbls Butter (unsalted)

Cut off and discard tough ends and stalks of Broccoli Rabe.  Rinse and drain well.  In a cast iron skillet, melt butter over medium heat and add sliced garlic and broccoli rabe.  Cook, covered, over medium heat until tender. Remove from heat and set aside.

In a 9 x 12″ casserole dish, arrange frozen pierogies in a single layer.  Spoon half of the cooked broccoli rabe over pierogies, continue to layer until dish is filled 1/2″ from top.  Set aside.

In the same cast iron pan, over medium high heat, reduce 2 cups of white wine until almost dry.  Add cream, stirring constantly.  Reduce heat to medium and continue to stir until smooth.  Add crumbled feta and parsley and stir until cheese is melted.  Add ground pepper and butter and swirl until incorporated.

Pour sauce over pierogies and cover with aluminum foil.  Place in preheated 350 degree oven and bake 30 minutes.

Remove from oven and allow to cool 10 minutes before serving.