Sautéed Broccoli Raab with Chile, Garlic & Lemon
Tip: To blanch, drop trimmed (but uncut) broccoli raab into boiling salted water. After two minutes (even if the water hasn't returned to a boil), drain and refresh under cold water.
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Put the oil, garlic, and red pepper flakes in a 10- to 12-inch skillet over medium-low heat. Cook until the garlic is fragrant and starts to sizzle slightly, about 3 minutes. Reduce the heat to low if the garlic starts to brown. Stir in the lemon zest, 1/4 tsp. salt, and a few grinds of pepper. Raise the heat to medium high and add the broccoli raab, turning to thoroughly coat in the oil and spices. Turn frequently, until it is heated through, 1 to 2 minutes. Turn off the heat, sprinkle lemon juice over the broccoli raab, toss again, and season to taste with salt and pepper.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 25 | ||
Calories from Fat: 5 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 76.2mg | 3 % | |
Potassium 222.3mg | 6 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 0.2g | ||
Protein 3.6g | 5 % | |
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: 25
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