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Ingredients
1 pound tender fresh unblemished broccoli rabe
2 tablespoons olive oil
1 tablespoon finely chopped garlic
½ teaspoon hot red pepper flakes
4 small plum tomatoes, about 1 pound, cut into ½-inch cubes
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
9 grams carbs; 110 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 5 grams fiber; 550 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a small paring knife cut off and discard the bottom stalks of the rabe. The tender leaves and stems plus the buds of the vegetable should be left intact. Rinse the rabe well in a colander. Drain, but allow the water that clings to the leaves to remain.
- Step 2
Heat the oil in a heavy skillet or casserole with a tight-fitting lid. Add the garlic and pepper flakes and cook briefly. Do not brown. Add the rabe and stir. Add the tomatoes, salt and pepper and cook, stirring, until wilted. Cover closely and let cook for about 5 minutes, turning the vegetable occasionally so it cooks evenly. Serve immediately.
Private Notes
Comments
Added a can of cannelloni beans and garnished with Parmesan for a quick meal.