Broccoli Rabe With Sherry Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| October 199 | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Broccoli rabe |
| 1 | T | Olive oil |
| 2 | T | Water |
| 1 1/2 | t | Sherry vinegar* |
INSTRUCTIONS
available at specialty foods shops and some supermarkets Discard any yellow leaves and hollow or coarse stems from broccoli rabe. Cut off top 5 inches of broccoli rabe and reserve remaining stems for another use. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute broccoli rabe, stirring occasionally, until crisp-tender, about 4 minutes. Add water and cook, covered, 2 minutes, or until tender. Remove skillet from heat and stir in vinegar and salt and pepper to taste. Serves 2. Gourmet October 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 1.2mg
Potassium: 7.9mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: 0g