I've been on a dark-green vegetable kick lately. And while my kids would gladly eat steamed broccoli several times a week, I like a little something different every now and then. I love Brussels sprouts, and they're easier to make than you think!
When I saw a recipe for Garlicky Broccoli Rabe in Melissa Clark's cookbook Cook This Now, I decided to try a vegetable I'd never eaten before. It's delicious! I chose a different way of seasoning it, substituting crushed red pepper flakes with lemon zest. This side dish is really simple and super-nutritious.
Broccoli Rabe with Lemon
serves 4
1 large bunch broccoli rabe, washed and drained
2 TBL extra-virgin olive oil
1 TBL minced garlic
1 tsp kosher salt
zest of one lemon
Trim the tough stems from the washed broccoli rabe. Heat oil over medium heat and add garlic. Cook about a minute, then add the broccoli rabe and toss well. Cook another minute. Stir in 2 TBL water and cover the pan. Cook 3 to 4 minutes or until tender. Top with lemon zest and serve.
I, too, love dark greens! Thanks for sharing this recipe. I found you through the SRC.
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