Broccoli Rabe with Roasted Peppers

4 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 20 min

“These are great with Italian porketta.” - by Steve Fairhurst

Ingredients

1 bunch broccoli rabe, trimmed
3 tablespoons extra-virgin olive oil
5 cloves garlic, sliced
2 roasted red peppers, drained and chopped
1 tablespoon fresh lemon juice
2 tablespoons grated Parmesan cheese

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Metric US

Original recipe yields 6 servings

Directions

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
93 cal
5%

Fat
7.4 g
11%

Carbs
4.5 g
1%

Based on a 2,000 calorie diet

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Reviews (4)

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naples34102

Dec. 18, 2011

"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 it. ..." See moreSo I knew I wouldn’t like the broccoli rabe in this recipe, but I also knew I’d love the recipe itself prepared with broccolini as an alternative. It was wonderful. Hubs and I both enjoyed it. Festive with its bright green and red colors, it was perfect for a Christmas season meal. I served it with a beautiful prime rib roast that Hubs prepared along with “Shiitake Scallopine,” recipe also from this site."

Linda (LMT)

Jul. 1, 2011

"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 placing it..." See more in the skillet which helped to remove some of the excess water. The leftovers are great cold. I added a little fresh olive oil, red wine vinegar and some calamata olives and had it salad style. Delish!"

ChristinaB

Jun. 18, 2011

"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...." See more"

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