Broccoli rabe can be a bitter bomb. Some people love it, while others… not so much. In this easy recipe, we cook the broccoli rabe for a few minutes in boiling water to tame its bitter bite. Serve with roasted chicken and potatoes.
Nutrition per serving may change if servings are adjusted.
1 bunch broccoli rabe (1-1¼ pounds), trimmed and coarsely chopped
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
½ teaspoon anchovy paste or 1 minced anchovy fillet
½ teaspoon crushed red pepper
1 (15 ounce) can cannellini beans, rinsed
1 tablespoon lemon juice
Bring a large saucepan of water to a boil. Add broccoli rabe and cook, stirring, for 2 minutes. Pour into a colander and rinse with cold water. Let drain well.
Wipe the pan dry. Add oil and heat over medium heat. Add garlic, anchovy and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the broccoli rabe, cover and cook, stirring once or twice, until very tender, 3 to 4 minutes. Add beans and lemon juice; cook, stirring, until heated through, about 2 minutes more.
196 calories;11 g fat(1 g sat); 5 g fiber; 21 g carbohydrates; 10 g protein; 75 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 7,427 IU vitamin A; 107 mg vitamin C; 105 mg calcium; 2 mg iron; 293 mg sodium; 283 mg potassium
Vitamin C (178% daily value), Vitamin A (149% dv)