Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 1½ \N | 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 \N | Cloves garlic; whole |
| ¼ cup | Olive oil |
| ½ teaspoon | Ground black pepper |
| ½ \N | Crushed hot pepper; optional |
| 1 tablespoon | Lemon juice |
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@...