Nutrition per serving may change if servings are adjusted.
2 bunches broccoli rabe
½ cup freshly grated Parmesan cheese
⅓ cup extra-virgin olive oil
¼ cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or ½ teaspoon anchovy paste (optional)
½ teaspoon freshly ground pepper
¼ teaspoon salt
Strip leaves from the stems (discard stems). Separate the florets from the leaves; cut any large florets into bite-size pieces. Wash and dry the leaves and florets. Tear the leaves into small pieces and place everything in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
176 calories;15 g fat(3 g sat); 3 g fiber; 6 g carbohydrates; 6 g protein; 113 mcg folate; 6 mg cholesterol; 1 g sugars; 0 g added sugars; 3,563 IU vitamin A; 31 mg vitamin C; 206 mg calcium; 3 mg iron; 350 mg sodium; 297 mg potassium
Vitamin A (71% daily value), Vitamin C (52% dv), Folate (28% dv), Calcium (21% dv)
This is one of our favorite ways to use fresh broccoli rabe. The parmesan is a calming element, and balances well with the strong tastes of the rabe and garlic.
Pros: Really yummy; pungent and garlicky for those who like a kick in their flavors.