Sauteed Broccoli Rabe with Garlic and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Prep: 15 minutes; Cook: 20 minutes Ingredients:
1 1/2 pounds broccoli rabe (rapini) |
3 quarts water |
2 tablespoons soft whole wheat breadcrumbs, toasted |
1 tablespoon grated fresh parmesan cheese |
2 teaspoons olive oil |
4 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon grated fresh lemon rind |
1 tablespoon fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon crushed red pepper |
Directions:
1. Thinly slice leafy greens of broccoli rabe. Peel tough lower stalk, and coarsely chop.
2. Bring 3 quarts water to a boil in a large Dutch oven. Add broccoli rabe, and cook 1 minute. Drain well; set aside. Combine breadcrumbs and cheese in a small bowl; stir well, and set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 30 seconds. Add broccoli rabe, and sauté 4 minutes or until tender. Add salt and next 4 ingredients; toss well. Place in a serving bowl; sprinkle with breadcrumb mixture. Serve immediately.
4. Toasted Breadcrumbs: To make toasted soft breadcrumbs, place a slice of whole wheat bread in a food processor, and process until fine crumbs form. Spread the breadcrumbs on a baking sheet, and bake at 400° for 2 minutes or until toasted.
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