Steamed Rabe With Tomatoes
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 1pound tender fresh unblemished broccoli rabe
- 2tablespoons olive oil
- 1tablespoon finely chopped garlic
- ½teaspoon hot red pepper flakes
- 4small plum tomatoes, about 1 pound, cut into ½-inch cubes
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
108 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 550 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a small paring knife cut off and discard the bottom stalks of the rabe. The tender leaves and stems plus the buds of the vegetable should be left intact. Rinse the rabe well in a colander. Drain, but allow the water that clings to the leaves to remain.
- Step 2
Heat the oil in a heavy skillet or casserole with a tight-fitting lid. Add the garlic and pepper flakes and cook briefly. Do not brown. Add the rabe and stir. Add the tomatoes, salt and pepper and cook, stirring, until wilted. Cover closely and let cook for about 5 minutes, turning the vegetable occasionally so it cooks evenly. Serve immediately.
Private Notes
Comments
Added a can of cannelloni beans and garnished with Parmesan for a quick meal.