Lemon-Scented Broccoli Rabe

Forget frozen veggies! This broccoli rabe recipe is tossed with grated lemon rind, olive oil and spices for an easy and fresh side dish that is ready in 15 minutes.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 46%
  • Fat: 4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.6g
  • Carbohydrate: 6.5g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 183mg
  • Calcium: 62mg


  • 4 quarts hot water
  • 1 1/2 pounds broccoli rabe (rapini)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon olive oil
  • 2 teaspoons grated lemon rind


  1. 1. Bring 4 quarts hot water to a boil in a large, covered Dutch oven. Trim coarse ends from broccoli rabe. Combine garlic powder, salt, and red pepper; set aside.
  2. 2. Place broccoli rabe in boiling water; cook, uncovered, 5 to 6 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain.
  3. 3. Heat oil in a large nonstick skillet over medium-high heat. Stir in garlic powder mixture. Add broccoli rabe, tossing to coat. Cook, turning every 1 to 2 minutes, until thoroughly heated. Sprinkle with lemon rind; toss well. Serve immediately.
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