Ingredients20 m servings 78 cals
- Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
- Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.
Per Serving: 78 calories; 6.8 g fat; 3 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 137 mg sodium. Full nutrition
ReviewsRead all reviews 4
Delicious. Made as written and loved it. Thank you for the recipe.
Really easy and tasty. I used a bit more water than called for in the recipe and lots more garlic.
This is how you make broccoli rabe- no blanching. The only changes I made was that I used a lot more minced garlic. 9 cloves. I also tossed pine nuts in. Delicious.