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Ingredients
- 2 lb Broccoli rabe,, washed with large stems removed
- 1/4 c. Extra virgin extra virgin olive oil,, more for drizzling
- 1/3 tsp Dry red pepper flakes
- 2 tsp Finely chopped garlic
- 3/4 c. Water
- 1/2 tsp Kosher salt
- 1/8 tsp Freshly grnd black pepper
- 4 x Lemon wedges
Directions
- Separate the leaves from the florets of the broccoli rabe. Tear the largest leaves into 2-3 inch pcs.
- In a 3-qt saucepan or possibly skillet large sufficient to hold all the broccoli rabe, combine the extra virgin olive oil, garlic, and red pepper flakes. Cook over moderately high heat for about 45 seconds to flavor the oil, but don't allow the garlic to brown. Add in the broccoli rabe. There will be a lot in the pan but the broccoli rabe will lose considerable volume during cooking.
- Continuously toss with tongs or possibly a kitchen fork to avoid any browning of the greens. It will take 1-2 min to wilt the broccoli rabe.
- Add in the salt and pepper, toss, and cook approximately 1 minute more. Add in the water and cook till tender, about 3-5 min. Any water which does not evaporate will blend with the extra virgin olive oil to create a flavorful juice for the broccoli rabe, and should definitely be served! Garnish with the lemon wedges and a light drizzle of extra virgin olive oil.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1270g | |
| Calories 721 | |
| Calories from Fat 518 | 72% |
| Total Fat 58.85g | 74% |
| Saturated Fat 7.97g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1474mg | 61% |
| Potassium 1973mg | 56% |
| Total Carbs 39.14g | 10% |
| Dietary Fiber 28.1g | 94% |
| Sugars 6.61g | 4% |
| Protein 30.46g | 49% |
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