Looking for a way to use up some broccoli and this looked interesting. Very easy and we all thought the flavor was really good. Will definitely try this again. Might look for the rabe but plain old broccoli works too.
Broccoli Rabe with Sesame and Soy
Photo: Johnny Autry; Styling: Missie Neville Crawford
Splashes of soy sauce, rice wine vinegar, and sesame oil heighten the flavor of this Broccoli Rabe with Sesame and Soy side dish.
Yield: Serves 4 (serving size: about 2/3 cup)
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Amount per serving
- Calories: 71
- Fat: 3.2g
- Saturated fat: 0.5g
- Sodium: 251mg
- 1 pound broccoli rabe (rapini)
- 2 teaspoons peanut oil
- 1/8 teaspoon crushed red pepper
- 3 garlic cloves, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lower-sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1. Bring 8 cups of water to a boil in a large saucepan. Cook broccoli rabe in boiling water 2 minutes; drain.
- 2. Heat a large nonstick skillet over medium heat. Add peanut oil to pan; swirl to coat. Add crushed red pepper and garlic to pan; cook 30 seconds, stirring occasionally. Add broccoli rabe to pan; cook 2 minutes. Stir in salt and black pepper.
- 2. Gently toss sautéed rabe in soy sauce, rice wine vinegar, sugar, and sesame oil. Sprinkle with sesame seeds.
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