BROCCOLI RABE WITH SUN-DRIED TOMATOES
An Italian bitter green Rapini, in the broccoli family it a nice change from the usual greens. A Tip If the bitter flavor of this healthy green is to strong for you. Boil the rapini first, then drain and saute it. Also, make sure to remove tough ends and peel the tough lower stalks so the cooked vegetable is tender.
Provided by Rita1652
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the rapini in lots of water, removing any loose dirt & the bottom portion of the stems which appear tough. Cut into 4-inch lengths.
- Heat the oil in a large saute pan over medium-high heat. Add the garlic and saute until slightly softened, about 1 minute. Add the rapini, just enough water or stock to add moisture to the bottom for cooking, sun-dried tomatoes, salt and pepper. Cover and simmer until desired tenderness, about 15-30 minutes adding extra water if needed.
- Remove the lid and allow the water to evaporate.
- Garnish with Crushed pepper flakes.
Nutrition Facts : Calories 178.9, Fat 14.7, SaturatedFat 2, Sodium 117.6, Carbohydrate 8.6, Fiber 6.4, Sugar 1.6, Protein 7.7
BROCCOLI WITH SUN-DRIED TOMATOES, OLIVES & FETA
Make and share this Broccoli With Sun-Dried Tomatoes, Olives & Feta recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 26m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 minutes until soft and just slightly golden.
- Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
- Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
- Cut the broccoli into medium florets.
- Have ready a large container of ice water.
- At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
- (The water must remain hot so you may want to work in small batches).
- Immediately drain and transfer to the ice-water.
- Chill and drain.
- Prepare vinaigrette.
- Toss broccoli with first five ingredients and the vinaigrette.
- Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.
Nutrition Facts : Calories 365.8, Fat 23.8, SaturatedFat 4.3, Cholesterol 7.4, Sodium 309.3, Carbohydrate 33.5, Fiber 9.6, Sugar 6.1, Protein 12.2
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