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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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. 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. 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.

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