| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Chef, Nw, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | T | Unsalted butter |
| 1 | T | Olive oil |
| 1 | lb | Broccoli rabe, rinsed tough |
| Stems discarded and stalks | ||
| Cut into 3-inch lengths | ||
| Salt/freshly bround pepper | ||
| 3 | T | Freshly grated Parmesan |
| Cheese |
INSTRUCTIONS
Melt the butter in the olvie oil in a large skillet. Add the broccoli rabe with the water that clings to it, season with salt and pepper and stir to coat. Cover and cook over high heat for 1 minute. Stir the broccoli rabe and reduce the heat to moderate. Cover and cook until crisp-tender, about 3 minutes. Season with salt and pepper, sprinkle with the grated Parmesan cheese and serve. Source Food & Wine April 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 255
Calories From Fat: 171
Total Fat: 19.5g
Cholesterol: 48.4mg
Sodium: 708mg
Potassium: 58.7mg
Carbohydrates: 1.9g
Fiber: 0g
Sugar: <1g
Protein: 17.8g