Broccoli Raab with Pine Nuts
Make sure to blanch the broccoli before beginning the recipe.
INGREDIENTS | SERVES 4
¾ pound broccoli raab, cooked
1 tablespoon olive oil
4 cloves garlic, chopped
¼ cup sundried tomatoes, chopped
2 tablespoons pine nuts
¼ teaspoon salt
¼ teaspoon crushed red pepper
Rinse broccoli raab well and trim stems. Loosely chop leafy parts, then blanch in 2 quarts boiling water 2 minutes. Drain well.
Heat olive oil in large skillet; add garlic. Sauté garlic 1–2 minutes.
Add cooked broccoli. Toss garlic and broccoli together well, so that oil and garlic are mixed evenly.
Add remaining ingredients; cook additional 2–3 minutes, until broccoli is tender.
PER SERVING Calories: 110 | Fat: 8g | Sodium: 229mg | Carbohydrates: 6g | Fiber: 4g | Protein: 5g
Preventing Bitter Broccoli Raab
Broccoli raab and other leafy greens (mustard or collard greens) can have a bitter taste once cooked. Rather than add extra salt to offset bitterness, this recipe calls for blanching 2 minutes, which helps reduce bitterness. Blanching should be done as quickly as possible by starting with water at full rolling boil, then removing after 2 minutes of boiling. If allowed to cook too long, boiling process will reduce amount of water-soluble nutrients found in vegetables.
