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Import, New, Text 1 Servings

INGREDIENTS

2 lb Broccoli rabe, washed with
large stems removed
1/4 c Extra virgin olive oil
more for drizzling
1/3 t Dried red pepper flakes
2 t Finely minced garlic
3/4 c Water
1/2 t Kosher salt
1/8 t Freshly ground black pepper
4 Lemon wedges

INSTRUCTIONS

Separate the leaves from the florets of the broccoli rabe. Tear the
largest leaves into 2-3 inch pieces.  In a 3-quart saucepan or skillet
large enough to hold all the broccoli  rabe, combine the olive oil,
garlic, and red pepper flakes. Cook over  moderately high heat for
about 45 seconds to flavor the oil, but do  not allow the garlic to
brown. Add the broccoli rabe. There will be a  lot in the pan but the
broccoli rabe will lose considerable volume  during cooking.
Continuously toss with tongs or a kitchen fork to  avoid any browning
of the greens. It will take 1-2 minutes to wilt  the broccoli rabe.
Add the salt and pepper, toss, and cook approximately 1 minute more.
Add the water and cook until tender, about 3-5 minutes. Any water  that
does not evaporate will blend with the olive oil to create a  flavorful
juice for the broccoli rabe, and should definitely be  served! Garnish
with the lemon wedges and a light drizzle of olive  oil.  Yield: 4
servings Recipe By     :CHEF DU JOUR MICHAEL ROMANO  SHOW#CJ9267
Posted to MC-Recipe Digest V1 #298  Date: Tue, 12 Nov 1996 08:49:38
-0500  From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 500
Calories From Fat: 479
Total Fat: 54.2g
Cholesterol: 0mg
Sodium: 948mg
Potassium: 91.3mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: 1.6g
Protein: <1g


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