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.

Servings: 4 • Serving Size: 1/4th • Points +: 2 pts • Smart Points: 2
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.





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