Broccoli rabe with toasted garlic
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 77.2
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 177.8 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 3.2 g
- Protein: 3.9 g
View full nutritional breakdown of Broccoli rabe with toasted garlic calories by ingredient
Introduction
Mayo Clinic Recipe Mayo Clinic RecipeNumber of Servings: 4
Ingredients
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1 lb broccoli rabe, tough stem ends trimmed
1 1/2 TBSP extra virgin olive oil
6 cloves garlic, thinly sliced
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 TBSP red wine vinegar
Directions
Serves 4
1. Trim off the tough ends of the broccoli rabe stems, then cut the stems into 1/2" pieces.
2. Coarsely chop the leaves; leave the small florets whole.
3. In a large nonstick saute or frying pan, heat the olive oil over medium heat.
4. Add the garlic and saute until lightly golden, 1 to 2 minutes.
5. Using a slotted spoon, transfer the garlic to a small bowl and set aside.
6. Add the broccoli rabe stems to the pan and saute until the stems are slightly softened, about 3 minutes.
7. Stir in 1/8 tsp of the salt.
8. Add the leaves and florets and saute until the leaves wilt and the florets are tender-crisp, 3 to 4 minutes.
9. Stir in the remaining 1/8 tsp salt, the pepper and the sauteed garlic.
10. Drizzle with vinegar and toss to mix. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user HERCKLE.
1. Trim off the tough ends of the broccoli rabe stems, then cut the stems into 1/2" pieces.
2. Coarsely chop the leaves; leave the small florets whole.
3. In a large nonstick saute or frying pan, heat the olive oil over medium heat.
4. Add the garlic and saute until lightly golden, 1 to 2 minutes.
5. Using a slotted spoon, transfer the garlic to a small bowl and set aside.
6. Add the broccoli rabe stems to the pan and saute until the stems are slightly softened, about 3 minutes.
7. Stir in 1/8 tsp of the salt.
8. Add the leaves and florets and saute until the leaves wilt and the florets are tender-crisp, 3 to 4 minutes.
9. Stir in the remaining 1/8 tsp salt, the pepper and the sauteed garlic.
10. Drizzle with vinegar and toss to mix. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user HERCKLE.
Member Ratings For This Recipe
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