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Broccoli Parmigiano

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Servings: 6
Prep Time: 15 Minutes
Marinate Time:
Cook Time: 10 MInutes
Cool Time:
Total Time:
Nutritional Information Per Serving:
Net Carbs:
Fiber:
Protein:
Fat:
Calories:
4.5 grams
4.5 grams
7 grams
7 grams
114
0 Stars
Ingredients:
2 tablespoons virgin olive oil
2 large cloves garlic, pushed through a press or finely minced
¼ teaspoon crushed red pepper flakes
2 pounds broccoli rabe or broccoli florets
¼ cup water
2 tablespoons freshly squeezed lemon juice
2 teaspoons fresh grated lemon zest
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese
Directions:
Broccoli rabe has 6- to 9-inch stalks and scattered clusters of tiny broccoli-like buds. It has a more bitter taste than its more familiar cousin. It takes beautifully to sautéing or braising. Feel free to substitute broccoli in this recipe if you prefer. Cut a 2-pound head of broccoli into small florets, then peel the stems and cut in ½-inch pieces.

1. In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; sauté 30 seconds.
2. Add broccoli rabe, water, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes or until broccoli rabe is crisp-tender.
3. Season to taste with salt and freshly ground black pepper.
4. Transfer to a serving dish and sprinkle with Parmesan.
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