Ginger-Sesame Broccoli Rabe

Broccoli rabe is first boiled to eliminate some of its bitterness, then it's stir-fried with an aromatic combination of ginger, garlic, and sesame oil. Serve hot or at room temperature atop an Asian noodle salad or alongside steaks or roast chicken.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 48%
  • Fat: 3.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.1g
  • Carbohydrate: 5.6g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 230mg
  • Calcium: 54mg

Ingredients

  • 1 1/2 pounds broccoli rabe (rapini), cut into 2-inch pieces
  • 1 tablespoon canola oil
  • 1 teaspoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1 1/2 teaspoons dark sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper

Preparation

  1. 1. Cook broccoli rabe in boiling water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain well.
  2. 2. Heat canola oil in a large skillet over medium-high heat. Add broccoli rabe, ginger, and garlic to pan; stir-fry 2 minutes or until thoroughly heated. Remove from heat; stir in sesame oil, salt, and pepper.
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