Steamed Rabe With Tomatoes

Ingredients

• 1 pound tender fresh unblemished broccoli rabe
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• ½ teaspoon hot red pepper flakes
• 4 small plum tomatoes, about 1 pound, cut into 1/2-inch cubes
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    109 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 43 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Using a small paring knife cut off and discard the bottom stalks of the rabe. The tender leaves and stems plus the buds of the vegetable should be left intact. Rinse the rabe well in a colander. Drain, but allow the water that clings to the leaves to remain.
2. Heat the oil in a heavy skillet or casserole with a tight-fitting lid. Add the garlic and pepper flakes and cook briefly. Do not brown. Add the rabe and stir. Add the tomatoes, salt and pepper and cook, stirring, until wilted. Cover closely and let cook for about 5 minutes, turning the vegetable occasionally so it cooks evenly. Serve immediately.

15 minutes