Broccoli Rabe with Roasted Peppers

Broccoli Rabe with Roasted Peppers

6
Steve Fairhurst 0

"These are great with Italian porketta."

Ingredients

20 m {{adjustedServings}} servings 93 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.
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Reviews

6
  1. 9 Ratings

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Great combo! Loved the tangy lemon juice and the sweet roasted red peppers - they played off each other perfectly! Maybe next time I'll add a little red pepper flake to give it just a kick.

My first taste of broccoli rabe was in an excellent Italian restaurant – and I hated it. So bitter and fibrous! Thinking it was a fluke, I tried it again, preparing it myself - and still hated...

Easy to prepare. Boiling the Broccoli Rabe takes some of the "bite" out but also leaves it saturated with water. It was tender enough in 3 minutes and I squeezed out the excess water before plac...