Tejal Rao, critic at large for The New York Times, has fallen hard for luxuriously, long-cooked greens. Put away your predilection for bright green, still crisp, blanched vegetables, and give this recipe a shot.
Any green can be substituted for the broccoli rabe, from chard to collards to mustard greens. Be sure to double the recipe to have more of these greens in the fridge, ready to go the next day. You can stir them into hot pasta with lemon zest, pile them on thick toasted bread with a smear of ricotta, tuck a spoonful or two under a fried egg, add it to a rice bowl with some smoked sardines, or just have it on the side with some beans.
This dish is ubiquitous in Spain. I ordered it at almost every dive and tapas bar I came across and found it to be universally fantastic. The quantities of oil and booze may seem extravagant, but as this dish vigorously boils into a tasty union, the rich and deliciously flavored sauce becomes as desirable as the shrimp themselves.
Use the powerfully spicy Korean chile paste, gochujang, to flavor tender beef brisket, along with the gochugaru chile flakes for added heat, sesame oil, garlic, and lots of fresh ginger. If you can’t find gochujang, Sriracha makes a good though slightly less spicy substitute.