Broccoli Rabe With Sherry Vinegar

When the apostle Paul wrote to the Ephesian Christians [Eph. 6], he was not suggesting that they view their conflict with the powers of darkness as a battle whose outcome still hung in the balance. He was telling them they needed to “be strong in the Lord, and in the strength of His might” (v. 10, emphasis added); to “stand firm” (vv. 11, 13); to use the spiritual armor – truth, righteousness, the gospel of peace, faith, salvation, and God’s Word – to resist the schemes of the devil. They were to fight from a position of victory, not out of fear that Satan might make them toast.

John MacArthur

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.

A Message from our Provider:

“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) ---------------------------------------------- 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