Broccoli di rabe
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1½ | To 2 lb. broccoli di rabe; remove 1 inch off bottom of stem; on top part, wash well, do not dry after washing | |
| 1½ | cup | Water |
| 4 | Cloves garlic; whole | |
| ¼ | cup | Olive oil |
| ½ | teaspoon | Ground black pepper |
| ½ | Crushed hot pepper; optional | |
| 1 | tablespoon | Lemon juice |
Directions
Place all ingredients into pot. Cook on medium heat, covered. When it boils, lower heat to low and cook until tender, approximately 15 to 20 minutes. Remove and serve. Makes 4-6 servings. Source: Cookbook USA Judi's Notes: This recipe was not tested by me, but I think to improve the flavor of the dish a little more (and you can experiment to see which way you prefer) I would heat the olive oil first and saute the garlic in it for a few seconds, then add the broccoli rabe and flavor it in the oil for a minute or two to coat. Add the seasonings and lemon juice. Then add about 1 cup of water and bring to boil. Lower heat and continue with the rest of the recipe. Just dumping all the ingredients in and boiling will cook the vegetable, however, I think sauteing it first will make it even more palatable.
It is my opinion that 1 cup of water will be enough, but you can add the full amount called for if you think it is needed.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...