Broccoli rabe has dark green, leafy stalks and clustered buds that look like broccoli. It makes for a nutritious, low-calorie side dish, as you'll see with this recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • If using broccoli rabe, remove large leaves and, if necessary, cut stems to 6- to 8-inch-long pieces. In a 6- to 8-quart Dutch oven, cook broccoli rabe or broccoli, half at a time if necessary, in a large amount of boiling water for 3 minutes if using broccoli rabe or 6 minutes if using broccoli florets. Drain well; gently squeeze broccoli rabe if necessary to get it really dry.

  • In the same Dutch oven, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Carefully add drained broccoli rabe or broccoli florets (the oil will spatter if the vegetables are not drained well); cook and stir for 1 minute. Add broth and cook, uncovered, until all of the broth has evaporated, stirring frequently. Stir in pepper and salt. Serve immediately.

Nutrition Facts

48 calories; protein 4g 8% DV; carbohydrates 4g 1% DV; exchange other carbs 0.5; dietary fiber 3g 12% DV; fat 3g 5% DV; sodium 98mg 4% DV.