To roast, cut a slice off the top of the head of garlic to expose the cloves inside the skin. Lay the head of garlic on aluminum foil in a small oven proof dish. Drizzle 1 tablespoon oil over the exposed cloves and cover with the foil. Bake in a preheated 350 degrees oven for 90 minutes.
Meanwhile leaving the broccoli rabe whole, peel the stems. Steam in salted boiling water for 3 or 4 minutes until tender. Immediately plunge into an iced water bath to preserve color and stop further cooking. Drain broccoli rabe and arrange on platter. Adjust final seasoning of salt and pepper.
Drizzle with 1 tablespoon oil and squeeze the cloves of roasted garlic out of their skin on top of broccoli rabe.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 4|
|Calories from Fat: 66 (56%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 636mg||22 %|
|Potassium 498.6mg||13 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 7.5g|
|Protein 4.6g||7 %|
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Calories per serving: 118
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