Ingredients20 m servings 93
- Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 93 calories; 7.4 4.5 2.5 1 146 Full nutrition
ReviewsRead all reviews 10
My first taste of broccoli rabe was in an excellent Italian restaurant – and I hated it. So bitter and fibrous! Thinking it was a fluke, I tried it again, preparing it myself - and still hated...
Great combo! Loved the tangy lemon juice and the sweet roasted red peppers - they played off each other perfectly! Maybe next time I'll add a little red pepper flake to give it just a kick.
Easy to prepare. Boiling the Broccoli Rabe takes some of the "bite" out but also leaves it saturated with water. It was tender enough in 3 minutes and I squeezed out the excess water before plac...
I am constantly looking for recipes to make in advance for lunch for the week. This one is spectacular. I put some provolone on half of a potato roll with the rabe in the middle. I enjoyed it ve...
I subbed EVOO for Kerrygold grass-fed butter; tasted great. Easy, hassle-free side. Will make again.
Very good; rave reviews from my family! Take care NOT to overcook. We're trying it again tonight as a topping on my homemade pizza :) I think will give it a gourmet flare!
Very easy and came out great! I boiled it ahead of time and finished it in a sauté pan while my meat was resting. Will make again!!
Very good and very simple to make. I didnt use the lemon only because I used this recipe as a pizza topping. Will make again. EDIT: served extra next day to compliment chicken francese. Added l...