Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 10 minutes or until browned. Stir in red pepper and garlic; cook 1 minute. Add broth and 1 cup water; bring to a boil. Stir in bulgur and salt. Cover and simmer 10 minutes. Add broccoli rabe. Cover and simmer 12 minutes or until broccoli rabe is tender; stir in lemon juice. Ladle stew evenly into 6 shallow bowls.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; place 1 poached egg on each serving of stew. Sprinkle evenly with cheese and black pepper.
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Genuinely shocked by all the bad reviews. I thought this was delicious and impressed by all the flavor in it from so few ingredients. The broccoli rabe was not even bitter as I had expected from the other review. The only changes I made: I used 4 cups of broth instead of the 3 broth/1 water, and I added 2 extra cloves of garlic. I will make this again, HOWEVER, I do NOT recommend following the tip at the top of the page for poaching the eggs directly in the broth. My egg did not cook evenly this way and took forever; didn't ruin it but just definitely not how a poached egg should be. When I eat the leftovers I will be poaching as directed in the main recipe.
Broccoli rabe can definitely be bitter - sort of an acquired taste since I grew up with it, but my husband never had it until we got married. If you like broccoli rabe, or want to try it, this is a good recipe. Cooking it longer mellows the taste. It's very filling too, so great to make and take for lunch (but add extra broth since the bulgur absorbs it).
Though I didn't think this recipe was bad, my family hated it. I thought it was ok, but probably wouldn't make again. The broccoli rabe was just too bitter for my kids. So maybe substituting something else.
I've been looking for flavorful vegetarian recipes, and this was a wonderful surprise. Full of flavor. Many veg recipes are very bland. I would definitely make this again. The serving size is a little small for a main course, I served 1 1/2 c to yield 4 servings.
I found this to be a great, weeknight meal. Healthy, low cal and super easy to make. I have young kids, so I added frozen peas instead of broccoli rabe (cooked for about 5 min) and then stirred in baby spinach at the end. The egg added just enough protein and the shaved parm was the salt I was looking for. My 7 year old boys gobbled this right up, and my husband smiled at yet another great Cooking Light recipe
I make Cooking Light meals fairly regularly and subscribe to the magazine. We have had some excellent dishes from Cooking Light. This dish however was absolutely terrible. Broccoli rabe was new to me. I had high hopes. But it is a bitter and totally unpalatable vegetable. Don't bother to try it if you have never had it.
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