Try this Brocolli Rabe with Sherry Vinegar recipe, or contribute your own.
Suggest a better descriptionDiscard 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 saut? 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.
*available at specialty foods shops and some supermarkets
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 40 | ||
Calories from Fat: 20 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.7mg | 1 % | |
Potassium 222.4mg | 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: 40
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