I haven't made this yet but in reading the recipe, it looks like the garlic will burn. Never cook garlic longer than 30 seconds. When it becomes fragrant, stop the cooking or add your other ingredients. Garlic burns very quickly and becomes bitter. Otherwise, this recipe looks good!
Spicy Garlic Broccoli Rabe
Finishing salt, quality oil, and heat subdue broccoli rabe's bitter edge. Serve with pork chops and potatoes.
More From Cooking Light
- Calories: 64
- Calories from fat: 65%
- Fat: 4.6g
- Saturated fat: 0.6g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.5g
- Protein: 2.5g
- Carbohydrate: 4.3g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 139mg
- Calcium: 35mg
- 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
- 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.
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