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

Finishing salt, quality oil, and heat subdue broccoli rabe's bitter edge. Serve with pork chops and potatoes.

Jaime Harder
Recipe by Cooking Light October 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

64 calories; calories from fat 65%; fat 4.6g; saturated fat 0.6g; mono fat 3.3g; poly fat 0.5g; protein 2.5g; carbohydrates 4.3g; fiber 0.2g; cholesterol 0mg; iron 0.6mg; sodium 139mg; calcium 35mg.
Advertisement
Advertisement