| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Chef, Nw |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
Olive oil |
| 1 |
lb |
Broccoli rabe–rinsed, tough |
|
|
Stems discarded and stalks |
|
|
Cut into 3-inch lengths |
|
|
Salt/freshly bround pepper |
| 3 |
tb |
Freshly grated Parmesan |
|
|
Cheese |
INSTRUCTIONS
BILLS20086
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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