Broccoli Rabe

with Tomato Compote and Crispy Onions

Makes 4 servings

This is a great side dish for lamb or other roasted meats. When I was cooking Indian-influenced food at Tabla, I fell in love with pairing spicy condiments with yogurt, which both cools down the heat and adds an acidic tang to the dish. If you swap out the broccoli rabe, the combination of a sweet and smoky tomato compote and creamy yogurt could bookend all sorts of other vegetables—pretty much anything would work here.

Tomato Compote

Makes about 2 cups

• Two 14.5-ounce cans diced tomatoes (I prefer Muir Glen brand)
• ¼ cup extra-virgin olive oil
• 4 large garlic cloves, thinly sliced
• 1 tablespoon plus ½ teaspoon kosher salt, plus more for seasoning
• 1 cup sugar
• ¾ cup plus 2 tablespoons white wine vinegar
• ¾ teaspoon chipotle powder
• ¼ teaspoon red pepper flakes
• 8 scallions, thinly sliced

Drain the tomatoes in a fine-mesh strainer and reserve the liquid. In a medium saucepan, combine the olive oil, garlic, and salt and cook over medium-low heat, stirring, until the garlic is softened, about 3 minutes. Add the juice from the tomatoes, the sugar, and vinegar, bring the liquid to a simmer, and cook until syrupy. Add the tomatoes, chipotle powder, red pepper flakes, and scallions, bring to a simmer, and cook until the tomatoes begin to break down, 5 to 7 minutes. Season to taste with salt and keep warm until ready to serve. The compote can be made several days ahead and refrigerated until ready to use.

Crispy Onions

• 1 medium white onion, thinly sliced (use a mandoline if you have one)
• Vegetable or sunflower oil
• Kosher salt

Place the onions in a medium saucepan and add enough oil to cover. Place over medium-high heat and cook, stirring every couple of minutes, until light golden brown (they will continue to cook and crisp up as they cool). Pour the onion and oil through a fine-mesh strainer and gently press with a spoon or ladle to squeeze out all of the oil (you can save the onion-infused oil for another use, if you like). Spread out on paper towels and season with salt. You can make the onions a day or two ahead of time and re-crisp them in a 200°F oven.

For Serving

• 1 pound broccoli rabe, trimmed
• 1 cup Tomato Compote
• 1 teaspoon chopped thyme
• 2 tablespoons Greek yogurt
• Crispy Onions
• Flaky salt

Bring a large saucepan of salted water to a boil and prepare an ice bath. Trim the bottom inch or so off the end of the broccoli rabe stems. Working in batches, blanch the broccoli rabe until bright green and crisp-tender, 2 to 3 minutes. Transfer to the ice bath to cool, then drain and lightly squeeze dry.

In a saucepan, heat the tomato compote until simmering. Add the broccoli rabe and cook until warmed through. Transfer the broccoli rabe to a serving plate and spoon the tomato compote over. Sprinkle with the thyme and dollop the yogurt on top. Sprinkle with the crispy onions and flaky salt and serve.

The Takeaway

This sweet and spicy tomato compote is a versatile pantry staple that will keep for several days in the refrigerator, and it also freezes well. In addition to vegetable dishes, it can be a chunky companion to lamb and beef, a bold condiment for burgers and sandwiches, or a slightly smoky pasta sauce.