Ingredients
- 1 ½ pounds broccoli rabe
- Salt to taste
- 2 tablespoons olive oil
- 2 teaspoons finely chopped garlic
- ¼ teaspoon hot red pepper flakes
- 1 teaspoon anchovy paste
- Freshly ground pepper to taste
- 4 tablespoons chopped Italian parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
101 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 5 grams protein; 0 milligrams cholesterol; 63 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Cut off and discard any tough stems from the rabe. The stems may be peeled and used if desired. Wash and drain well.
- Bring enough salted water to a boil to cover the rabe when added. Add the rabe and cook 1 minute. Drain well. Reserve 1/4 cup of the cooking liquid.
- Heat the oil in a large nonstick skillet and add the garlic. Cook briefly but do not brown. Add the rabe, pepper flakes, anchovy paste, salt, pepper and reserved cooking liquid. Cook, stirring, about 2 minutes. Sprinkle with parsley and serve.
5 minutes
Dining and Cooking