Dec 7, 2010

Roasted Broccoli Rabe with Garlic




Broccoli Rabe roasted with chunks of garlic and oil and a touch of crushed red pepper flakes.

Broccoli Rabe, otherwise known as rapini is a popular vegetable in Italian and Chinese cuisine. It has a slightly nutty, bitter flavor, and it is a good source of vitamins A, C and K, as well as potassium, calcium and iron.

Toss it with pasta, pecorino romano and chicken sausage and you have a wonderful meal. Blanching before roasting mellows the bitterness a bit, adding red pepper flakes gives it a nice little kick. This shrinks to almost half its size when cooked.



Roasted Broccoli Rabe with Garlic
Gina's Weight Watcher Recipes 
Servings: 4 • Serving Size: 1/4th Old Points: 2 pts • Points+: 2 pts
Calories: 72.4 • Fat: 7.0 g Carb: 1.7 g Fiber: 0.8 g
Protein: 1.2 g
  • 1 large bunch broccoli rabe (rapini), tough stems removed
  • 4-5 cloves garlic, smashed
  • 2 tbsp olive oil
  • salt and fresh pepper
  • pinch crushed red pepper flakes (optional)
Heat oven to 400°. Bring a large pot of salted water to a boil. When water boils, add broccoli rabe and blanch one minute. Remove from water and DRAIN WELL in a colander.

Add to a baking dish and mix with garlic, oil, salt, pepper, crushed red pepper flakes. Roast 15-20 minutes.

23 comments :

  1. I adore broccoli rabe! It's one of those things i grew up with and anytime I see it at the store, I have to get it

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  2. I was referred to your blog by Marcelle from http://marcylosesweight.blogspot.com, because of how my food have become boring since I started on my healthy living & exercise journey. I have to say: WOW! Such delicious looking and low in calorie kinds of foods made in a healthy way. I am certainly coming back each time you update your blog.

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  3. It's beautiful!! However, I think that it's only .5 point using Points+. The broccoli rape is free, the garlic is free, the salt and pepper are free, and the red pepper flakes are free. So, you only need to calculate for the 2 tbsp of olive oil. It's 1 point per tablespoon. So, 2 points for the whole dish or .5 point for serving...right?

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  4. Sharon, 1 tbsp of oil is 3 pts plus. 2 tbsp are 7 points plus.

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  5. Oops. Thanks for correcting me! I only used a tsp when I input the recipe. Going to fix it now. :) Can't wait to try it!!

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  6. I am so going to be craving this all day! Thanks again for another great recipe!!

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  7. That's ok Sharon- I just don't want you to think 1 tbsp of oil is 1 pt. Wish it was!!

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  8. Gina, this sounds just great. I love the slightly bitter taste of broccoli rabe.

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  9. Oh Gina. I love broccoli rabe! Roasted sounds even yummier!

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  10. This sounds absolutely delicious! I just read online that broccoli & garlic are both negative calorie foods, so I want to start eating more of them!

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  11. I am definitely going to try this dish. It looks delicious and very healthy!!!! Also, just as a note, on the new Points Plus, there is no more .5 of anything. It is all rounded to the next number.

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  12. Actually, the WW system has Olive Oil at 4 PointsPlus for 1 TBS, so 2 TBS would be 8 PointsPlus, so if the recipe serves 4, then each serving is 2 PointsPlus.

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  13. I found this absolutely bitter and not at all tasty. I only used four sprays of olive oil but followed the rest. Help.

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  14. I would not use less olive oil than the recipe calls for, you'll get different results, but yes, it is bitter, not for everyone I guess but I love it!

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  15. I have had a very hard time finding broccoli rabe in any stores. Where is the best place to find this??

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  16. It's commonly sold in my supermarket, where do you live?

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  17. I made this recipe for broccoli rabe tonight for dinner. We are very big vegetable eaters, and this was possibly the worst tasting vegetable I ever ate! It was SO BITTER!!! I ended up adding cheese and then honey just to make it somewhat edible! AWFUL!! Never again

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  18. LOL!! I LOVE it!!! I guess it's an acquired taste, my husband's not a big fan either but I can eat this every day!

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  19. What if I cut down on the oil? If I only used half would it turn out as good?

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  20. Oh my gosh, my husband and I love this in fact we are invited out for Thanksgiving dinner and I am making this along with something else. thank you for sharing.

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  21. Made this with dinner tonight! Was not bitter at all, turned out absolutely perfect. Thanks Gina!

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  22. I was happy to see this and like your trick of pre-cooking it before you roast. We eat grilled vegetables with almost every meal, and I am never sure how to count the points. We take a big bowl and toss in red pepper strips, asparagus, broccolini, kale - whatever is in season and looks good, and toss it with a good quarter to half cup of olive oil, a little salt and a little pepper. Then we grill it on screens on the grill until slightly charred all over. I know *all* of the olive oil doesn't stay on the veggies, but I have no idea how much does. I think it depends on the veggie. Curly kale tends to hold a lot more than slick peppers... Do I count it all? Because if so this is not a healthy dish! Maybe we should mix with spray oil?

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  23. How delicious was this!!!! YUMMY!

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