BROCCOLI RABE****Braised Broccoli Rabe in the Style of Puglia: Broccoli Rabe Pugliese

By Unblond1

This was very good (for me) and an easy way to make Rabe, especially when you have other things going on. Be sure to leave the stalks whole for this recipe, though. Used leftovers in a pasta dish later in the week.

Ingredients

• 3 servings
• 1 tbsp. extra-virgin olive oil
• 1 clove garlic, crushed
• 1 pinch red pepper flakes
• 1 anchovy fillet, rinsed and patted dry
• 1 bunch broccoli rabe, trimmed, stalks left whole
• Salt and pepper
• 2 tbsp. very small black olives, pitted and coarsely chopped, optional

Details

Servings 3
Preparation time 15mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

* In a deep saucepan large enough to hold all of the broccoli rabe, heat the olive oil over medium heat. Chop the garlic coarsely and add it to the pan, along with the pepper flakes and anchovies. Cook 3 to 5 minutes, until the garlic begins to soften.

* While the garlic is cooking, wash the broccoli rabe thoroughly. Add it to the saucepan with the water still clinging to its leaves, or, if previously cleaned, with a couple of tablespoons of chicken broth or water. Cover the pan tightly and cook the broccoli rabe for 20 to 30 minutes, until it is very tender and just a few spoonfuls of water remain. When the broccoli is tender, add to the sauce with a little salt and the olives. Toss and serve hot.

* Consider a squeeze of lemon when serving.

*NUTRITION:*

* Calories - 77.3
* Fat - 5.4
* Sat Fat -.7
* Carbs - 4.6
* Fibre - 4.1
* Protein - 5.2