Great way to prepare broccoli rabe
1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Cook broccoli rabe until stalks are just tender, about 2 minutes.
2. Drain broccoli rabe and place in the ice water bath. When cool, remove from the ice bath, shaking off excess water. Slice on the bias into 2-inch pieces, pat dry with paper towels, and set aside. (If not cooking immediately, store in a resealable plastic bag lined with paper towels up to 1 day.)
3. Place a large frying pan over medium-high heat and add oil. Once oil shimmers, add shallots and cook until golden, about 3 minutes; add chili flakes and season with salt and freshly ground black pepper. Add broccoli rabe and cook, stirring occasionally, until heated through, about 5 minutes. Taste, adjust seasoning as needed, and serve.
Beverage pairing: A red wine from Tuscany would be delicious with this dish. A Chianti would do the trick, but for something a bit more unusual, try a Rosso di Montalcino (made from Sangiovese), like the 2004 Casisano Colombaio Rosso di Montalcino.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 86 | ||
Calories from Fat: 26 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 78.5mg | 3 % | |
Potassium 545.6mg | 14 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 5.3g | ||
Protein 7.9g | 11 % | |
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: 86
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