Broccoli Rabe Parmigiano
1.7g
Net Carbs
8.1g
Protein
7.6g
Fat
3.9g
Fiber
112
Calories
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.
- In a large, deep skillet, heat oil over medium-high heat. Add minced garlic and pepper flakes; sauté 30 seconds.
- 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.
- Season to taste with salt and freshly ground black pepper.
- Transfer to a serving dish and sprinkle with Parmesan.
