Try this Broccoli Rabe with Sherry Vinegar recipe, or contribute your own.
Suggest a better description*available at specialty foods shops and some supermarkets Discard any yellow leaves and hollow or coarse stems from broccoli rabe. Cut off top 5 inches of broccoli rabe and reserve remaining stems for another use. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute broccoli rabe, stirring occasionally, until crisp-tender, about 4 minutes. Add water and cook, covered, 2 minutes, or until tender. Remove skillet from heat and stir in vinegar and salt and pepper to taste. Serves 2. Gourmet October 1994
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 1 servings | ||
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Calories: 79 | ||
Calories from Fat: 40 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 74.4mg | 3 % | |
Potassium 439.2mg | 12 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 0.3g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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