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This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!
Ingredients
- 1 bunch broccoli rabe, ends trimmed
- 2 tablespoons olive oil, divided
- 1 clove garlic, very thinly sliced
- ¼ teaspoon red pepper flakes
- 3 tablespoons water
- ¼ teaspoon kosher salt
Directions
Step 1
Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
Step 2
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
Step 3
Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 78 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 5% |
| Sodium137mg | 6% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber2g | 6% |
| Total Sugars1g | |
| Protein2g | |
| Vitamin C52mg | 262% |
| Calcium29mg | 2% |
| Iron1mg | 3% |
| Potassium7mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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