Advertisement
Ingredients
1 ¼ pounds broccoli rabe
4 medium-size ripe plum tomatoes
2 tablespoons olive oil
2 teaspoons chopped garlic
Salt and freshly ground pepper to taste
¼ teaspoon hot red pepper flakes
Nutritional analysis per serving (4 servings)
7 grams carbs; 106 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 5 grams fiber; 494 milligrams sodium; 5 grams protein; 2 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.
Powered by
Preparation
- Step 1
Cut off and discard any tough stems from the rabe.
- Step 2
Core and chop the tomatoes into ½-inch cubes.
- Step 3
Bring enough salted water to a boil to cover the rabe when added. Add the rabe, bring to a boil and cook for 1 minute. Drain, reserving ¼ cup of the cooking liquid.
- Step 4
Heat the oil in a large skillet, add the rabe, tomatoes, garlic, salt and pepper to taste and the pepper flakes. Add the reserved liquid. Cook over high heat for 2 minutes, shaking and stirring. Serve immediately.
Private Notes
Comments
Simple as can be and delicious. Only a nice little trace of the bitterness remains in the broccoli rabe, just enough to make it interesting. I expect this to become a staple Chez Mildred.
I love it with garlic, but this sounds even better.