You’ll discover new dimensions of broccoli raab when you balance its bite with ginger—both fragrant fresh and crunchy crystallized—and modify its earthiness with turmeric. The brilliant ocher spice also serves to keep color bright despite covered cooking, which usually turns greens olive drab. Don’t save this just for Asian moods; it’s at ease with pork roast, lamb chops, beans, and, especially, grains. Serve over aromatic rice as a main dish, topped with roasted cashews.
You can use any candied ginger, but if you’re going to invest in it (and it is a lasting and useful pantry item), look for a brand from Australia, the source of remarkably fiber-free, bright-flavored ginger products.