Sautéed Broccoli Rabe

Sautéed Broccoli Rabe
Sautéed Broccoli Rabe
Fresh and a little spicy, these greens complement the more opulent dishes in this menu.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Side Sauté Christmas Thanksgiving Vegetarian Quick & Easy Father's Day Dinner Family Reunion Healthy Vegan Potluck Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 3 tablespoons extra-virgin olive oil
  • Carbohydrate 3 g(1%)
  • Fat 6 g(9%)
  • Fiber 3 g(12%)
  • Protein 4 g(7%)
  • Saturated Fat 1 g(4%)
  • Sodium 37 mg(2%)
  • Calories 70

Preparation Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry. Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature. Cooks’ note:Broccoli rabe can be blanched 1 day ahead and chilled. Bring to room temperature before sautéing.

Preparation Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry. Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature. Cooks’ note:Broccoli rabe can be blanched 1 day ahead and chilled. Bring to room temperature before sautéing.