Broccoli Rabe with Fennel and Fresh Chilies
1
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 8 • Difficulté: Facile
The marriage of fennel and hot chilies is classic Southern Italian. It complements many assertive vegetables, such as escarole, cabbage, kale, broccoli rabe or even, regular broccoli.
Ingrédients
Uncooked broccoli rabe
3 pound(s), 2 big bunches, the tough stems removed
Olive oil
1 tbsp(s)
Garlic
2 clove(s), large, thinly sliced
Jalapeño pepper
1 tsp(s), minced (remove seeds if you like less heat)
Fennel seed
1 tsp(s), ground variety
Table salt
¼ tsp(s)
Lemon zest
1 tbsp(s), grated, from 1 lemon
Instructions
1
Bring a large pot of water to a boil; add broccoli rabe and cook 2 minutes. Transfer broccoli rabe to colander and run cold water over it; squeeze as much water out of it as possible.
2
In a large skillet, heat oil over medium heat. Add garlic, jalapeño and fennel seed; heat, stirring until fragrant, 1 minute. Add broccoli rabe; sprinkle with salt. Sauté until broccoli rabe is well coated with flavorings, 2 minutes; stir in zest. Serve hot or warm.
3
Serving size: 3/4 cup
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.