This dish is also delicious served cold as a healthy vegetable salad or tossed with cold soba or Asian rice noodles.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim ends of broccoli rabe stalks. Bring 8 cups water and 1 tablespoon kosher salt to a boil in a large saucepan. Add broccoli rabe; cook 1 minute. Drain and plunge broccoli rabe into ice water; drain.

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  • . Combine shallots, vinegar, 1 1/2 teaspoons peanut oil, 1/2 teaspoon sesame oil, pepper, and 1/4 teaspoon salt in a small bowl; stir well with a whisk.

  • . Heat remaining 1 1/2 teaspoons peanut oil and remaining 1/2 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add broccoli rabe; sauté 1 1/2 minutes or until thoroughly heated. Remove from heat. Drizzle with shallot mixture; toss gently to coat. Sprinkle with toasted sesame seeds.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

105 calories; fat 5.5g; saturated fat 0.9g; protein 5.9g; carbohydrates 9.8g; cholesterol 0mg; iron 1.6mg; sodium 340mg; calories from fat 47%; fiber 0.5g; calcium 78mg.
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