Broccoli Rabe with Roasted Peppers Recipe - Allrecipes.com
Broccoli Rabe with Roasted Peppers Recipe
  • READY IN 20 mins

Broccoli Rabe with Roasted Peppers

Recipe by  

"These are great with Italian porketta."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Jun 18, 2011

Great combo! Loved the tangy lemon juice and the sweet roasted red peppers - they played off each other perfectly! Maybe next time I'll add a little red pepper flake to give it just a kick.

 
Dec 18, 2011

My first taste of broccoli rabe was in an excellent Italian restaurant – and I hated it. So bitter and fibrous! Thinking it was a fluke, I tried it again, preparing it myself - and still hated it. So I knew I wouldn’t like the broccoli rabe in this recipe, but I also knew I’d love the recipe itself prepared with broccolini as an alternative. It was wonderful. Hubs and I both enjoyed it. Festive with its bright green and red colors, it was perfect for a Christmas season meal. I served it with a beautiful prime rib roast that Hubs prepared along with “Shiitake Scallopine,” recipe also from this site.

 

7 Ratings

Jul 01, 2011

Easy to prepare. Boiling the Broccoli Rabe takes some of the "bite" out but also leaves it saturated with water. It was tender enough in 3 minutes and I squeezed out the excess water before placing it in the skillet which helped to remove some of the excess water. The leftovers are great cold. I added a little fresh olive oil, red wine vinegar and some calamata olives and had it salad style. Delish!

 
May 01, 2013

I am constantly looking for recipes to make in advance for lunch for the week. This one is spectacular. I put some provolone on half of a potato roll with the rabe in the middle. I enjoyed it very much over the next few days cold.

 
Feb 22, 2014

easy and yummy. I was concerned about too much garlic but it really mellowed, although we do like garlic. Maybe the bunches of broccoli rage my store sells are small but no way did this make 6 servings, 4 was pushing it.

 

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Nutrition

  • Calories
  • 93 kcal
  • 5%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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