Sauteed Broccoli Raab with garlic and olive oil
- 2 bunches broccoli raab
- 2 tablespoons extra virgin olive oil
- 4 medium garlic cloves, peeled and minced
- 1/2 teaspoon crushed red pepper
- Freshly ground black pepper (optional)
- Sea salt, to taste
1. Boil several quarts of water to boiling. Remove any tough or damaged outer leaves of broccoli raab. Peel thick, lower stems from broccoli raab. Tear broccoli raab into large pieces. Clean broccoli raab in a large amount of cold water until all dirt is removed.
2. When water is boiling, place broccoli raab pieces in colander and pour boiling water over them to scald. Drain broccoli raab well and set aside. Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté garlic until browned. Be careful not to burn garlic! Add broccoli raab to the pan and toss to coat with garlic/pepper mixture and heat through, around 2 to 3 minutes. Season to taste with salt and freshly ground black pepper, if desired.
2. When water is boiling, place broccoli raab pieces in colander and pour boiling water over them to scald. Drain broccoli raab well and set aside. Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté garlic until browned. Be careful not to burn garlic! Add broccoli raab to the pan and toss to coat with garlic/pepper mixture and heat through, around 2 to 3 minutes. Season to taste with salt and freshly ground black pepper, if desired.
Nutritional Info:
PER SERVING:60 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 210mg sodium, 3g carbohydrate (0g dietary fiber, 0g sugar), 2g protein
