Spicy Garlic Broccoli Rabe

Photo: Randy Mayor; Styling: Leigh Ann Ross
Finishing salt, quality oil, and heat subdue broccoli rabe's bitter edge. Serve with pork chops and potatoes.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 64
Caloriesfromfat 65 %
Fat 4.6 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 2.5 g
Carbohydrate 4.3 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 139 mg
Calcium 35 mg

Ingredients

1 bunch broccoli rabe (rapini), trimmed and cut into 2-inch pieces (about 6 cups)
4 teaspoons extra-virgin olive oil, divided
3 garlic cloves, sliced
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper
1/4 teaspoon fleur de sel

Preparation

1. Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add broccoli rabe, juice, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat. Drizzle with remaining 2 teaspoons oil, and sprinkle with fleur de sel.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jaime Harder,

October 2008