Goat Meat Over Quinoa With a Side of Broccoli Raab and Prosciutto

Written by Diana - April 29, 2011 0 Comments

Spring is crazy right now with this really strong winds and storms blowing through. In the middle of it all, my garden started growing. We have raised beds so our veggies don’t get over sogged and root rotted. Too early for tomatoes, cucumbers, summer squash, but I have broccoli rabe. I’ve never tried eating broccoli rabe before never mind growing it, but that’s the way I roll; grow it and see what we think. I was surprised at how fast it sprouted up and grew tall with little floret heads. For our roasted veggies on Easter, I threw in some rabe, tasting it with my mother in law first to try it out. It had a little bit of a sharp taste – maybe bitter, but pretty good. It was even better cooked. So tonight’s meal I decided to cook up some goat to go over quinoa, and for the side I went and picked a bunch of broccoli rabe from the garden. It’s amazing how much more there is today, just a few days later.

The goat was really tasty too. I don’t know why it isn’t more mainstream. I sauteed onion and garlic in oil along with the goat meat, then added beef broth and let it simmer for about 45 minutes. Delicious and tender. In another pan, I sauteed onions and garlic in olive oil and threw in a couple of pieces of prosciutto When the prosciutto was crispy, I added the rabe and sauteed that too until it was limp. It was a really tasty meal. Not much prep time, or cooking effort, but pretty darned delicious.

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