Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Broccoli rabe is first boiled to eliminate some of its bitterness, then it's stir-fried with an aromatic combination of ginger, garlic, and sesame oil. Serve hot or at room temperature atop an Asian noodle salad or alongside steaks or roast chicken.

James Peterson
Recipe by Cooking Light March 2008

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Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook broccoli rabe in boiling water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain well.

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  • Heat canola oil in a large skillet over medium-high heat. Add broccoli rabe, ginger, and garlic to pan; stir-fry 2 minutes or until thoroughly heated. Remove from heat; stir in sesame oil, salt, and pepper.

Nutrition Facts

65 calories; calories from fat 48%; fat 3.5g; saturated fat 0.3g; mono fat 1.9g; poly fat 1.2g; protein 4.1g; carbohydrates 5.6g; iron 1mg; sodium 230mg; calcium 54mg.
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