Separate the leaves from the florets of the broccoli rabe. Tear the largest leaves into 2-3 inch pieces. In a 3-quart saucepan or skillet large enough to hold all the broccoli rabe, combine the olive oil, garlic, and red pepper flakes. Cook over moderately high heat for about 45 seconds to flavor the oil, but do not allow the garlic to brown. Add the broccoli rabe. There will be a lot in the pan but the broccoli rabe will lose considerable volume during cooking. Continuously toss with tongs or a kitchen fork to avoid any browning of the greens. It will take 1-2 minutes to wilt the broccoli rabe. Add the salt and pepper, toss, and cook approximately 1 minute more. Add the water and cook until tender, about 3-5 minutes. Any water that does not evaporate will blend with the olive oil to create a flavorful juice for the broccoli rabe, and should definitely be served! Garnish with the lemon wedges and a light drizzle of olive oil. Yield: 4 servings Recipe By :CHEF DU JOUR MICHAEL ROMANO SHOW#CJ9267 Posted to MC-Recipe Digest V1 #298 Date: Tue, 12 Nov 1996 08:49:38 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1477g)|
|Recipe Makes: 1|
|Calories from Fat: 538 (70%)|
|Amt Per Serving||% DV|
|Total Fat 59.8g||80 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 39.7g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 0mg||0 %|
|Sodium 894.8mg||31 %|
|Potassium 2416.3mg||64 %|
|Total Carbohydrate 73.7g||22 %|
|Dietary Fiber 44.8g||179 %|
|Sugars, other 28.8g|
|Protein 34g||49 %|
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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: 770
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