Here’s wild broccoli or “broccoli rabe”, also known as “italian broccoli” or “Spargelkohl” in germany. This long-stemmed cousin of the well-known normal broccoli is more aromatic and has a more distinct flavor. I cooked it asian-style these days and it was a very delicious yet easy to make dish.
250 g wild broccoli (1 pkg.)
Mix oyster sauce, sugar and 2 tablespoons water in a in a cup, set aside.
Bring a pot of water to a boil and add a little salt. Trim the tough ends off the broccoli, then divide into florets and stems. First boil the stems until they’re just about still crisp (5-6 minutes). Add the florets and cook 2-3 minutes longer, then drain and transfer to a plate.
In the still hot pot, heat some cooking oil and stir fry the garlic until aromatic (1-2 minutes). Reduce to low heat and add the sauce mixture, stirring constantly for about 10-20 seconds. When it’s fragrant, pour the sauce over the broccoli. Drizzle with a dash of sesame oil and sprinkle with freshly ground black pepper. Serve.
Edit (12.02.23): I finally found an online shop offering italian broccoli seeds for a reasonable price (german language only).