Broccoli Rabe Parmigiano
Cook Time: 10 Minutes
Phase: Phase 1
- 2 tbsp Extra Virgin Olive Oil
- 2 clove Garlic
- 0.25 tsp Crushed Red Pepper Flakes
- 2 lb Broccoli
- 0.25 cup Tap Water
- 2 tbsp Fresh Lemon Juice
- 2 tbsp Lemon Peel
- 0.13 tsp Salt
- 0.13 tsp Black Pepper
- 0.5 cup Parmesan Cheese (Grated)
DIRECTIONSBroccoli 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 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.