Broccoli Rabe Parmigiano

DifficultyModerate
Yield6 servings
Prep15 mins
Cook10 mins

1.7g

Net Carbs

8.1g

Protein

7.6g

Fat

3.9g

Fiber

112

Calories

Broccoli Rabe Parmigiano
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

Ingredients:

  • 1/8 teaspoon Black Pepper
  • 2 teaspoons Lemon Zest
  • 2 pounds Broccoli
  • 1/8 teaspoon Salt
  • 1/4 cup Tap Water
  • 2 tablespoons Fresh Lemon Juice
  • 1/2 cup Parmesan Cheese (Grated)
  • 2 cloves Garlic
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/4 teaspoon Crushed Red Pepper Flakes

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 1/2-inch pieces.
  1. In a large, deep skillet, heat oil over medium-high heat. Add minced 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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