Broccoli Rabe with Garlic

Broccoli Rabe with Garlic

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From: Diabetic Living Magazine

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 3 pounds broccoli rabe or 7 cups broccoli florets
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • ¼ cup reduced-sodium chicken broth
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt


  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: ½ cup
  • Per serving: 48 calories; 3 g fat(-1 g sat); 3 g fiber; 4 g carbohydrates; 4 g protein; 98 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

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