I found the recipe via Not Martha, one of my favorite blogs of all time. Hers was the first homebody/craft/foodie blog I ever came across, years and years ago. She's a little bit in love with Ask Metafilter.

Oooh, this just reminded me that I saw a recipe for broccoli-rabe-and-meyer-lemon risotto that I wanted to try.

Yay, broccoli rabe! It is one of my favorite foods in the entire universe.

That is one of my favorite dishes, too - a weeknight staple! It is also good with some white beans thrown in, or chunks of sausage, or chicken. Yum yum yum. Broccoli raab, for some reason, is just as yummy as chocolate.

WHich reminds me, I finally got around to making the famous oven roasted broccoli with red pepper and lemon a couple weeks ago. It was so good I made it twice, and then again at a potluck. Wow!

Dark green leafy vegetables that taste so wonderful are something to be thankful for.

I so agree. I adore green leafy veggies. I crave the juice that's leftover from simmering broccoli rabe in a skillet. My toes curl when I drink it, for real.

I like to simmer it slowly with oil, water, salt, pepper and garlic, for hours, until it's soft yet still bitter. The leftover water is flavored with garlic and is bitter and warm and salty...it's soooooo good.

To note: if you try the pasta recipe I linked to, the broccoli rabe will not have any bitterness at all - it tastes very mild.

occhiblu, do you have a link to that recipe?

My CSA has been awfully heavy on the turnips and parsnips and kale lately, and although I like them all it's starting to wear a little. Maybe I should swallow my pride, go to the store and get some broccoli rabe.

ico, I think the recipe I saw was Rapini risotto with meyer lemon (scroll down the page a bit), though the red bell pepper part of it seems overly fussy and out of season to me. And I'll probably use a yellow onion rather than red, because I feel like it needs a bit of sweet to balance out the bitter.

But I had never cooked with meyer lemons until last night, when they arrived in my CSA box, so I'm kind of just guessing just now.

(I have, however, just talked myself into making this for dinner.)

Ooh, if they're the little golf-ball-sized turnips, tangerine, steam 'em! I don't even put anything on them, they're so good like that.

I'm going to give broccoli rabe another go. I'm not a huge fan of broccoli, so I have a bit of a mental block against it. (Yes, I know they're nothing alike.) I'm not crazy about bitter things, either. But hey, I trust y'all.

First time I ever encountered the rabe was in Boston. I worked in the North End and there was an Italian sandwich shop downstairs that made one with scrambled eggs and broccoli rabe. I thought that was so exotic.

Also, I saw some broccoli rabe at the nursery yesterday. Didn't get any (got collards and chard instead), but I might just go back and buy it. Never grown it before. Might as well try it.

Italian sandwich...with scrambled eggs and broccoli rabe.

Mmmmmmmmm.

I have unlimited access to Meyer lemons -- more or less year-round, though I don't recommend them toward the end of the summer when they're dry and pulpy and nasty -- and will be gladly take pre-meetup orders for anyone who's interested.

And my CSA turnips come in a variety of sizes, and sometimes I do steam the little ones but I roasted big ones with onions last night. They're delicious. It's just that I've had so many of them lately.

The store was out of broccoli raab, so I used broccolini, but I highly recommend the risotto recipe I linked. I did use a yellow onion, and no red pepper, and OMG it was yummy.

Though the rapini would have been better; the broccolini was a little chewier than I would have liked in an ideal world. But the meyer lemon was woooooooooooonderful.