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