Broccoli rabe is a leafier, pleasantly bitter cousin of broccoli that is just as nutritious.
1 head broccoli rabe, large
1 tablespoon olive oil
2 clove garlic, large, sliced
1 pinch red pepper flakes, generous
1/4 teaspoon salt, or to taste
1. Rinse broccoli rabe. Trim off and discard about 1 inch from the base of the stems. Stack and cut crosswise into 1-inch pieces.
2. In a large pot of boiling salted water, cook until the stems are tender, about 5 minutes; drain in a colander.
3. In a large skillet over medium-high heat, heat oil with garlic and red pepper flakes until garlic is lightly colored; add the broccoli rabe and stir until heated through and blended with the oil, about 5 minutes.
(based on individual servings)
Total Fat: 3g
Cholesterol: 0 mg
Sodium: 166 mg
Carbohydrates: 5 g
Protein: 3 g
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